Tomato Gazpacho

I’m not going to claim to be a very big fan or expert on tomato gazpacho, but it’s one of those delicious recipes that I have full intention of giving a second chance this summer. The ingredients are just so fresh and what could be more healthy than a raw vegetable soup? Paired with some crusty French sourdough and cheese, it’s the perfect summer starter to be enjoyed under the trees in the summer breeze with good friends.

Today is one of those days, you just couldn’t imagine bringing something hot to your lips and I can kind of be convince of a delicious cool soup to leave me refreshed and perky enough to get through the rest of my work today… So, without further ado, here is the recipe that I used for the pretty images below. Some recipes recommend straining the soup, but I like the idea of keeping all the goodies, so I’ve left that step out.

Tomato Gazpacho


6-8 large tomatoes, halved

3-4 slices of slightly stale country loaf, crust removed, cut into pieces

1 red bell pepper, seeded, diced

1 cup chopped peeled English cucumber

1 cup chopped red onion

1/4 cup Sherry wine vinegar

1/4 cup extra-virgin olive oil

1 garlic clove, finely chopped

1/2 teaspoon ground cumin

1/2 teaspoon paprika

1-2 cups water

Method: Blend all the ingredients until smooth. Taste and season well.

Squeeze some lime juice into the soup just before serving and garnish it with a pea shoots, cucumber ribbons or some fresh baby tomatoes.

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