Gazpacho – a chilled soup made from delicious raw, local vegatables – is one of my favorite summer recipes for steaming hot days. Try to get your hands on local heirloom tomatoes (they come in a range of colors, from yellow to purple, and sometimes have an “ugly” look – but the delicious flavor they add to this dish is a thing of beauty!).
Author: Adapted from "The Flexitarian Table", by Peter Berley
Recipe type: Soup
Serves: Serves 6
- 2 lbs tomatoes, peeled, seeded, and chopped
- 2 c tomato juice
- 2 T extra-virgin olive oil
- 1 jalepeño, ribs removed, seeded and finely chopped
- 1 large garlic clove, minced
- 2 t ground cumin
- 1 T balsamic vinegar
- 1 c seeded and finely diced English cucumber
- 1 c finely diced yellow bell pepper
- ¼ c finely diced red onion
- ½ cup finely chopped mixed fresh herbs (dill, basil, parsley,
- cilantro, and/or mint)
- ½ cup crumbled grass-fed feta or goat cheese (optional)
- Using a powerful blender like a Ninja or Vitamix, or an immersion blender, combine the tomatoes with the juice and olive oil and blend.
- Add the jalepeño, garlic, cumin, and balsamic. Puree to combine.
- Transfer to a bowl and stir in the remaining ingredients, reserving a few tablespoons of the vegetables for garnish.
- Serve with the chilled soup garnished with the finely chopped vegetables and cheese.
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