Summer Gazpacho Recipe
There can be as much comfort in a cold soup as there is in a hot soup.
Course: Main Course, Soup
Cuisine: spanish
Keyword: gazpacho, summer soup
Calories: 144kcal
- 2 lbs ripe tomatoes
- 1 Anaheim pepper seeds removed
- 1 cucumber peeled
- 1 jalapeno seeds removed
- 1 red onion
- 2 cloves garlic
- 2 tbsp sherry vinegar
- 2 tbsp extra virgin olive oil
- 2 tsp cumin
- 2 tsp coriander
- salt and pepper to taste
- sriracha optional
- lime optional
Place the first six ingredients into your blender or food processor.
Then blend until all ingredients are well incorporated.
Strain mixture (or if you prefer a heartier soup, you can omit this step).
Add back to blender/food processor, and while the soup is blending, drizzle sherry and olive oil into the mix.
Refrigerate until chilled (even better overnight).
Serve with sriracha, lime, and/or avocado(optional).
Enjoy!
Fiber: 4g | Calories: 144kcal | Fat: 8g | Protein: 3g | Carbohydrates: 19g