Gazpacho, a refreshing cold soup
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.
|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|