It’s been said, “If you can’t stand the heat, get out of the kitchen!” But, in this case, you’ll want to get into the kitchen for this seasonal soup that won’t require you to heat up any pots, pans or the oven.
This Summer Tomato Gazpacho is a chilled soup that’s both Whole30 and Plant-Based Whole30 friendly, and it’s packed with flavor from garden-fresh ingredients that are in peak season right now. If you want to kick it up a notch, you can garnish the gazpacho with a couple of spoonfuls of this Shirazi Salad.
- 1½ pounds ripe tomatoes (about 4 large tomatoes)
- ½ English cucumber
- 1 red bell pepper
- ¼ red onion
- 1 jalapeño pepper*
- 1 clove garlic
- 10 to 12 fresh basil leaves
- 1 teaspoon kosher salt
- ½ teaspoon cracked black pepper
- ½ teaspoon ground cumin
- 2 tablespoons olive oil
- 2 teaspoons balsamic vinegar
- Shirazi salad to garnish, optional
Prepare vegetables: Cut tomatoes into large chunks, removing seeds. Peel and rough chop cucumber. Chop red bell pepper and jalapeño pepper, removing seeds and stems.
Add prepared veggies to a blender with the rest of the ingredients. Secure lid and blend on high until smooth.
Pour into glass jars or other air-tight containers with a lid and refrigerate at least two hours, up to overnight. Serve in small bowls with a spoonful of Shirazi Salad to garnish (optional).
*Note: Only use half of the jalapeño pepper to start, if you’re concerned about the spice level.