TOMATO BASIL GAZPACHO

Published on: 07/02/2020
gazpacho with fresh herbs
gazpacho with fresh herbs

TOMATO BASIL GAZPACHO

A chilled soup for a sweltering summer day. One of the best ways to appreciate juicy, sweet tomatoes and basil, all summer long.
Prep Time 15 minutes
Refrigeration Time 3 hours
Total Time 3 hours 15 minutes
Course Side Dish, Soup
Servings 4

Ingredients
  

  • 1/2 red onion peeled
  • 1 small cucumber peeled and seeded, cut into quarters
  • 1 medium green bell pepper cored
  • 2 pounds ripe Roma tomatoes halved and cored
  • 2 garlic cloves peeled
  • 2 Tablespoons olive oil
  • 2 Tablespoons sherry vinegar
  • 1 teaspoon sea salt
  • 1/2 teaspoon freshly ground pepper
  • 1/2 teaspoon cumin
  • 1/3 cup fresh basil chopped
  • Options: add a protein — a few grilled shrimp or scallops on top; add a touch of carb — a handful of croutons or slice of fresh whole grain bread; other fresh herbs like cilantro or thyme

Instructions
 

  • Combine all ingredients, except one quarter of cucumber, together in a blender or food processor. Puree for 1 minute, or until the soup reaches your desired consistency. Taste and adjust seasonings as needed.
  • Chill in refrigerator in a sealed container for 3 to 4 hours.
  • Chop leftover quarter of cucumber into small chunks. Garnish with chopped cucumber, fresh basil, and any other desires. Makes 4–6 servings.

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