Chilled Gazpacho Soup
This chilled gazpacho soup is the perfect quick no-cook soup recipe, brimming with fresh vegetables and hydrating ingredients for a healthy tomato cucumber soup ideal for summer.
Ingredients
- 12 plum tomatoes, seeded and chopped
- 2 English cucumbers, chopped
- 2 bell peppers, seeded and chopped
- 1 jalapeño pepper, seeded and chopped
- 3 cloves of garlic, peeled and finely chopped
- 1/4 Bermuda onion, chopped
- 4 tablespoons extra virgin olive oil
- 2 tablespoons apple cider vinegar
- Salt and pepper, to taste
- 1 750 oz. can San Marzano tomatoes, puréed
- Cubes of watermelon and avocado, for garnish
Instructions
- Wash all the vegetables thoroughly and dry them.
- Chop the tomatoes, cucumbers, bell peppers, jalapeño pepper, garlic, and onion into medium chunks.
- Add 2–3 handfuls of vegetables into your food processor and pulse on the lowest setting until finely chopped.
- Transfer the chopped vegetables to a mixing bowl. Repeat the process with the rest of the vegetables.
- Add the puréed San Marzano tomatoes, extra virgin olive oil, and apple cider vinegar to the bowl.
- Mix everything well and season with salt and pepper to taste.
- Cover the bowl with plastic wrap or a lid and refrigerate the soup for at least 2 hours to let the flavors meld.
- Before serving, give the soup a good stir and adjust the seasoning if necessary.
- Ladle the chilled gazpacho into bowls or glasses, garnish with cubes of watermelon and avocado, and serve immediately.