Chilled Tomato Soup - Gazpacho
A very refreshing soup that is quick and easy to make
Ingredients
Soup
- 650 grams ripe red tomatoes, stem removed about 4 medium tomatoes
- 200 grams Peeled Persian cucumber (could use other cucumbers) about 2 Persian cucumbers
- 90 grams green bell pepper, seeds removed 1/2 large pepper
- 5 grams fresh garlic 1 large clove
- 55 grams extra virgin olive oil 4 tablespoons
- 8 grams balsamic vinegar (or sherry) 1/2 tablespoon
- 10 grams salt 1 tablespoon of kosher salt
Garnishes
- 1.5 cups Small diced Persian cucumbers about 2 cucumbers
- 1/4 cup small diced green bell pepper use the leftover half bell pepper
- 1/4 cup torn fresh basil leaves
- as needed salt and extra virgin olive oil
- 2 Tbsp minced hot pepper of your choice optional
Instructions
Soup
- Cut the tomatoes, peppers and cucumbers into a large rough dice.
- Place all soup ingredients into the blender and blend until smooth. If soup is too thick, add water until it is at your desired consistency (up to 2 cups of water). Don't allow the soup to blend for so long that the soup gets hot. Season soup with additional salt and vinegar if necessary.
- Do not strain the soup. Allow to cool in the refrigerator until chilled to your liking. Soup can keep for up to 3 days.
Garnish
- Combine all garnish ingredients in a bowl and season with a splash of olive oil and salt to taste.
Serve
- Divide the garnish between 4 cold bowls. You can save some garnish to float on top if you want it to look pretty.
- Stir up cold soup as it may separate a bit and then pour into each bowl.
- Enjoy with an additional drizzle of olive oil.
