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.
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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