Soup is one of the easiest and tastiest homecooked meals you can make, but in summer a hearty, hot soup is often not desired. However, there are plenty of refreshing cold soups to try instead. This gazpacho is light and fresh and ideal for a hot, summer day. This soup pairs perfectly with crusty bread and you could make a bean salad for a high-protein side. This recipe provides four to six servings.
Ingredients:
- 2 lb large vine tomatoes
- 2 cucumbers
- 3 bell peppers (any color)
- 1 large red onion
- 3 cloves garlic
- ½ cup extra virgin olive oil
- 2 tablespoons white wine vinegar
- Salt and pepper, to taste
Instructions:
- Peel the cucumbers and chop them into quarters.
- Chop the peppers in half and remove the core and seeds.
- Chop the tomatoes in half and remove the cores.
- Remove the skin from the onion and garlic, and chop the onion into quarters.
- Add all the ingredients to a food processor and blend until smooth.
- It’s your choice how smooth you make it—some people prefer a slightly chunky gazpacho while others enjoy it completely smooth.
- Once it has reached your desired consistency, transfer it to a suitable container and place it in the fridge for 2-3 hours.
- Remove from the fridge and transfer to bowls ready for serving.
