Summer Tomato Gazpacho
Summer tomatoes shine in this chilled soup that's refreshing and full of garden-fresh flavors. Grab ingredients from the farmers market or your own backyard garden!
Servings: 6
Ingredients
- 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
Instructions
- 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.