Zesty Summer Gazpacho
Colorful & fresh, this soup will hit that summer spot
And the best part is the blender does all the work!
Ingredients
5 large roma tomatoes
If you are growing tomatoes in your garden or have different tomatoes laying around, these are totally fine to swap! I would use this as a volume guidepost. Romas are great because they’re inexpensive and super juicy. Don’t use like cherry tomatoes here where the skin to insides ration is high.
2 cucumbers, peeled
1/4 of a red onion, sliced into half moons
2 jalapeños, seeds removed
1-2 cloves of garlic. Like…1 if they’re huge, 2 if they’re small.
A few tablespoons of olive oil, separated (some for inside, some for garnish)
Fresh herbs for garnish
Instructions
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For this recipe, you’ll need a blender and a fine-mesh strainer.
First, remove the tops of the tomatoes and halve them. Peel your cucumbers and chop them into big chunks. Nothing fancy, it’s all going into a blender.
Slice your red onion into half moons and put the slices into a cup of cold water. I do this anytime I consume “raw” red onion, because it removes some of the really harsh punch & bite of the onion.
Remove the tops and seeds from the jalapeño, peel garlic.
Place tomatoes and cucumbers in the blender and blend on low until they’re liquified.
Place in the rest of the veggies and pulse again until liquified.
Drizzle in a few tablespoons of olive oil and a big pinch of salt and pulse again. Taste for seasoning and add more little by little if needed.
Push all contents through a fine mesh strainer with the back of a spoon and chill the soup for at least 2 hours. Serve with fresh herbs and a drizzle of olive oil.
