I am all about easy, no-cook, seasonal meals in the summer time. Most of us are probably busier than normal and nobody wants to turn the oven or stove on when it’s 90 degrees out. Today’s recipe is a simple cold soup called gazpacho that takes minutes to throw together but tastes amazing! It’s a perfect light lunch or appetizer and a great way to use up the abundance of tomatoes growing in your garden (if you have one) or from the farmer’s market.
tomato gazpacho
serves 4
ingredients
2 pounds tomatoes, stems removed, cut into large chunks
1 serrano chili pepper (half if it is large)
1 clove of garlic, peeled
1 small shallot, peeled, cut into large chunks
2 tablespoons balsamic vinegar (make sure no caramel color or added sugar)
1 tablespoon extra virgin first cold pressed olive oil
1 teaspoon salt
black pepper to taste
toppings
1 cup small tomatoes, cut in half (i used snow white and black cherry)
1 cup cucumber, peeled and diced
1 avocado, diced
fresh basil
directions
puree all ingredients in high speed blender or food processor until very smooth (you should not see pieces of tomato skins). if your tomatoes are not chilled you will need to chill your soup for an hour or two, otherwise serve immediately and top with tomatoes, cucumber, avocado and fresh basil leaves.
