Gazpacho, a refreshing cold soup
Elyssa McGregor
February 16, 2023
This cold soup was better than I expected. I would be careful how much red onion you use. It can be overpowering. Therefore, I did cut back to use 1/4 instead of 1/2 of an onion.
By all means experiment with this recipe add your favorite herbs and spices. Top it with croutons and chopped vegetables.
We used a 34 oz jar to store the gazpacho soup that came with cute little chalkboards to hang on the bottles. We find these are a great addition to use for cold soups, broths, and drinks.
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Ingredients
Adjust Servings
| 2 pounds roma tomatoes, seeded and cored | |
| 1 small cucumber, peeled and seeded | |
| 1 medium green bell pepper, seeded and cored | |
| 0.25 small red onion or use as garnish | |
| 2 garlic cloves | |
| 3 tablespoons olive oil | |
| 2 tablespoons sherry vinegar | |
| 1 teaspoon fine sea salt | |
| 0.50 teaspoon freshly cracked black pepper | |
| 0.50 teaspoon ground cumin | |
| 2 slices of white bread, crustless |
Directions
1.
Purée Ingredients
Combine all ingredients together in a blender. Puree for 1 minute.
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2.
Chill soup
Refrigerate in a sealed container for 3 to 4 hours.
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