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Fresh Cold Gazpacho Soup

White bowl of ½ blended and ½ chunky cucumber and tomato gazpacho soup with basil leaf garnish
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EatSimpleFood.com

I can't think of anything better to eat on a hot day.  Gazpacho is a Spanish based uncooked, cold, refreshing tomato based chilled soup.

Ingredients

  • 6 roma tomatoes (~ 1 1/2 lbs), peeled, seeded, & chopped
  • 1 cup cucumber, peeled, seeded, & diced
  • 1/2 cup red pepper, seeded & diced
  • 1/3 cup red onion, diced
  • 1 lime, juiced
  • 2 tsp balsamic vinegar
  • 1/4 cup olive oil
  • ~3/4 cup tomato juice
  • 3/4 tsp salt
  • 2 cloves garlic, minced
  • 1/4 cup basil, sliced as garnish

Instructions

  • Mark an "X" in the bottom of your tomatoes.  Bring a medium pot of water to a boil and add tomatoes.  Cook ~ 20 seconds and transfer to an ice bath (ice and water) for ~ 2 minutes.
  • Peel, seed (over a fine mesh strainer), and dice tomatoes.  Reserve tomato juices in a large bowl and add tomatoes to the juices.  Toss the seeds out.
  • Add cucumbers, red peppers, red onion, lime juice, balsamic vinegar, olive oil, tomato juice, and salt to tomatoes and stir. 
  • Add garlic and 1 cup of mixture to a blender and blend it up! 
  • Transfer back to the bowl with the raw chunky ingredients and stir. 
  • Gazpacho tastes best when chilled for a couple hours but can be eaten right away.
  • Add salt to taste and garnish with basil.  Happy Eating!  Beckie

Notes

  • Don't want to turn the stovetop on?  Cool, just peel the tomatoes with a vegetable peeler.  It will take a little longer and require more patience.
  • Play with this recipe.  If you have more than a cup of cucumber, just throw it all in and maybe add a little more tomato juice if needed.

Find it online: https://eatsimplefood.com/gazpacho/