Summer Gazpacho in Two Easy Steps
Ah Summer Tomato Gazpacho! A blender base is topped with Summer Heirloom Tomatoes, Cucumbers and Herbs… Simply Divine!
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
Categories:Everything TomatoesFarmers’ Market InspiredFirst Course & SidesGluten FreeKaren’s FavoritesRecipes to Impress / EntertainingSimpleSpecial SoupsSummerTo StartVeganVegetarian
Karen Sheer
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