- VE
- LC
Summer Tomato Gazpacho
Summer tomatoes shine in this chilled soup that's refreshing and full of garden-fresh flavors. Grab ingredients from the farmers market or your own backyard garden!
Ingredients
Instructions
- Step 1
Prepare vegetables: Cut tomatoes into large chunks, removing seeds. Peel and rough chop cucumber. Chop red bell pepper and jalapeño pepper, removing seeds and stems.
- Step 2
Add prepared veggies to a blender with the rest of the ingredients. Secure lid and blend on high until smooth.
- Step 3
Pour into glass jars or other air-tight containers with a lid and refrigerate at least two hours, up to overnight. Serve in small bowls with a spoonful of Shirazi Salad to garnish (optional)
Tips & Tricks
@pesto-potatoes
Hi, I’m Reed Dunn, the home cook, food blogger and photographer behind Pesto & Potatoes. This is where I share fresh, seasonal plant-based and pescatarian recipes to inspire you in the kitchen and make answering “what’s for dinner?” a little easier.
Per serving
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