Summer calls for tomatoes and this Gazpacho soup is a hit. It helps on hot days as is always served cold and the fresh summer ingredients just make it a hit. Make for yourself or a dinner party – either way – all will be pleased and grateful for health and wellness in a bowl!
Ingredients:
- 6 very ripe tomatoes
- 2 slices slightly stale bread
- 1 medium cucumber
- 1 red bell pepper
- 2 garlic cloves
- ⅓ cup olive oil
- 1 tbsp red wine vinegar
- ½ tsp salt
- ¼ tsp pepper
For garnish:
- ¼ cup chopped tomatoes
- Sliced cucumber
- 1 tbsp minced chives
- fresh basil
- 2 tbsp olive oil drizzle
Instructions:
- Peel the tomatoes:
Score a small “X” on the bottom of each tomato and plunge into boiling water for 3 minutes. Remove and peel off skins. - Soak the bread:
Place stale bread in about ½ cup cold water for 10–20 minutes until softened. Squeeze out as much water as possible and tear into 1‑inch pieces. - Chop the vegetables:
Roughly chop peeled tomatoes, cucumber (peeled if desired), and deseeded red pepper. - Blend everything:
Add tomatoes, bread, cucumber, red pepper, garlic, olive oil, vinegar, salt, and pepper to a blender. Blend until smooth and creamy—leave a little texture if you like. - Season:
Taste and adjust salt, pepper, or vinegar as needed. - Chill:
Refrigerate the gazpacho for at least 30 minutes to let flavors meld. (You can serve at room temperature if short on time.) - Serve dressed:
Ladle the chilled soup into bowls, and top with chopped tomatoes, cucumber slices, minced chives, basil leaves, and a drizzle of olive oil.
(Serves 4)
Storage:
- Refrigerator: Store in an airtight container for up to 3 days.
- Freezing: Not recommended — textures change.
- Reheating: Not necessary — just stir and serve chilled.
Note: This recipe is adapted from Lavender & Macarons
