Gazpacho, a refreshing cold soup


    super easy

    4-6 services

    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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    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



    Purée Ingredients

    Combine all ingredients together in a blender. Puree for 1 minute.
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    Chill soup

    Refrigerate in a sealed container for 3 to 4 hours.
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