Gazpacho

Cold soups are perfect when the mercury rises.  This one is as simple as it gets, but your ingredients must be fresh. Ripe, juicy tomatoes only — hothouse ‘maters need not apply! Feel free to experiment with different colored tomatoes and peppers. Heirloom tomatoes are great in this recipe.

Unlike many traditional gazpacho recipes, this version skips the bread, which keeps it nice and light and naturally gluten-free. Serve as a summer starter or make a slightly heartier version by adding one of the optional toppings and enjoy for lunch. A blender or food processor is needed for this recipe.

Gazpacho

Instructions

  • 1. Put garlic in blender or food processor and pulse a few times.
  • 2. Add bell pepper and pulse; then add the cucumber and pulse a few more times.
  • 3. Add tomatoes, olive oil, vinegars and salt. Blend.
  • 4. Add black pepper and crushed red chili flakes to taste.
  • 5. Chill at least 2 hours.
  • 6. Serve cold in individual bowls drizzled with extra virgin olive oil and topped with your choice of additional toppings.