Easy Summer Gazpacho
Easy Summer Gazpacho
Recipe by Fran Allen
Ingredients
9
Serves
4
It’s time we get over our collective cold-soup phobia and enjoy some Gazpacho! Bright, refreshing and a perfect appetizer for your next meal or gathering. This dish is allergy friendly and comes together in just a few minutes.
Quick Meal
Appetizer
Gluten-Free
Ingredients
3 heaping cups
Tomatoes
chopped
1 cup
Cucumber
peeled and chopped
1 cup
Red Bell Pepper
chopped
1/4 cup
Red Onion
chopped
2
Garlic Cloves
1 tsp
Sea Salt
2 tsp
Sherry Vinegar
1/2 cup
Extra-Virgin Olive Oil
1 Tbssp
Fresh Basil
chopped, for garnish
Instructions
1
In a high-speed blender or food processor add the chopped tomatoes, cucumber, red pepper, red onion and garlic cloves. Season with salt and sherry vinegar and proceed to blend on high until smooth. Slowly pour in the olive oil in a steady stream to emulsify the vegetable mixture and get that smooth, creamy texture.
2
Once fully blended, allow the soup to cool in the refrigerator for 30 minutes or overnight to let the flavours marry and allow the soup to chill.
3
Serve in chilled bowls and garnish with finely chopped cucumber, basil and extra olive oil.
4
Store any leftovers in the refrigerator for up to 3 days.
5
Notes: Depending on the ripeness and variety of the tomatoes you use, you may need to add in a few tablespoons of cold water to the blender to create that smooth, creamy texture we are looking for. If you do not have a high speed blender, you may use a food processor and strain the soup through a sieve to get the desired smooth texture.
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More Recipes by Fran Allen
Fran Allen, CNP is a non-diet certified Holistic Nutritionist based in Toronto. Her work focuses on intuitive eating, achieving health at every size and dismantling diet culture. She uses her years of professional culinary experience to make meals fun, easy and satisfying.
