Summer Gazpacho in Two Easy Steps

Ingredients

• 8 large plum tomatoes , preferably san marzano - coarsely chopped (about 4 cups)
• ½ medium green pepper, seeded and chopped, about 1/2 cup
• ½ cup fresh cucumbers, try persian or white cucumber (special summer variety)
• ½ teaspoon serrano chile, or more if you like spicier
• 1 large fresh garlic clove, peeled
• ¼ teaspoon fresh cracked black pepper
• ½ teaspoon sea salt
• ½ cup fresh white bread, lightly toasted - can use gluten-free bread
• 2 tablespoons extra virgin olive oil, more for drizzling on the soup
• 1 tablespoon sherry vinegar
• ½ cup fresh cucumbers, cut into 1/4" dice - try persian or white cucumber (special summer variety)
• 1 cup heirloom tomatoes, cut into 1/4" dice - use a variety of colorful, room temperature tomatoes
• 2 tablespoons fresh herbs, such as chives and petite basil

Instructions

1. For the Soup Base: Place the first 10 ingredients into the carafe of a blender (plum tomatoes through sherry vinegar.) Blend on low speed, then proceed to high until smooth. No need to strain. Chill the base until cold.
2. For the Toppings: Pour the soup into 4 bowls. Divide the cucumbers and tomatoes evenly on top of the soup base. Top each with fresh herbs of your choice. I have used - Fresh Chives and Petite Basil Leaves