Easy Peasy gazpacho

Tomato season is here, so that means one thing - cold tomato soup (gazpacho). If there is something I love, it's soup. It's easy, it's packed with nutrition, and you can easily batch cook it, freeze it, and use up all the vegetables in the fridge that are on the edge of dying.

This is my easy-peasy recipe. Feel free to play around with this recipe: remove or add to it. I feel that with the right fresh tomatoes and a good olive oil, you can't go wrong.

Easy peasy Gazpacho:

  • 6 large ripe tomatoes, roughly chopped

  • 1 cucumber, peeled and roughly chopped

  • 1 red bell pepper, seeded and roughly chopped

  • 1 small red onion, roughly chopped

  • 2 cloves garlic

  • 3 tablespoons olive oil

  • 2 tablespoons red wine vinegar

  • Salt and black pepper, to taste

  • Optional: leftover sourdough toasted in olive oil and fried, edible flowers, herbs of choice

Roughly chop the tomatoes, cucumber, red bell pepper, and red onion. Peel the garlic cloves.

Place everything in your blender, add the olive oil and red wine vinegar, and blend until smooth. Do this in batches, depending on the size of your blender.

If you prefer a smoother texture, you can strain the mixture through a fine mesh sieve.

Let cool in the fridge, or if you're too impatient like me, add a few ice cubes. :-)