Easy Summer Gazpacho

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.