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Summer Gazpacho in Two Easy Steps

Ah Summer Tomato Gazpacho! A blender base is topped with Summer Heirloom Tomatoes, Cucumbers and Herbs… Simply Divine!

A Blender Base with ripe Summer Tomatoes, Cucumbers and Herbs
A Blender Base with ripe Summer Tomatoes, Cucumbers and Herbs
Ingredients to top the Gazpacho
Ingredients to top the Gazpacho

A Blender Base with ripe Summer Tomatoes,  Cucumbers and Herbs

Ingredients

8 large plum tomatoes , preferably san marzano – coarsely chopped (about 4 cups)

½ medium green pepper, seeded and chopped, about ½ 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 ¼” dice – try persian or white cucumber (special summer variety)

1 cup heirloom tomatoes, cut into ¼” 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

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