Serving size 6
Prep 10 mins
Cook 20 mins
Total Time: 30 mins
Gluten Free Egg Free
Lactose Free Vegetarian
Summer Gazpacho Soup is a cool refreshing meal during warm weather. A great way to use large harvests of home grown tomatoes.”
INGREDIENTS
- 3 cups water
- 3 tomatoes, skinned
- 1 teaspoon sea salt
- ¼ teaspoon ground black pepper
- 2/3 cup homemade salsa (click here for salsa recipe)
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 cucumber finely, diced
- ½ red bell pepper finely, diced
- 1 cup tomato finely, diced
- avocado, diced
- cilantro, chopped
DIRECTIONS
- Add water to a sauce pan with skinned tomatoes and boil for 20 minutes. Blend with an immersion blender or in a blender. Pour into a large bowl.
- Add salt, pepper, salsa, olive oil, garlic, cucumber, bell pepper, and tomato to the bowl. Mix well, cover, and refrigerate for at least 4 hours. Soup is best when cold.
- Add avocado and cilantro when serving.
Chef Notes:
*This recipe is Paleo-friendly.
*Hint: To skin a tomato steam it in bowling water for a minute or two until the skin starts to pull away. Remove tomato and cool it off by running it under cold water. Pull the skin off. Or if you have a peeler like a Titan you can peel the tomato raw.
*Similar to salsa, this soup is a great way to enjoy salsa if you have cut corn chips out of your diet.
*You can add everything in direction #2 to a blender and pulse just a few times instead of chopping everything.
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Gluten Free Egg Free Lactose Free Vegetarian *Dairy Free
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