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Summer Tomato Gazpacho

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!

Author: Pesto & Potatoes

Meal Type: Eggs Free

Cuisine: Other

Difficulty: MEDIUM

Prep. Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Servings: 6 servings

Calories: 70 kcal per serving

Ingredients

  • 1 ½ pounds - ripe tomatoes tomatoes
  • ½ - English cucumber
  • 1 - red bell pepper
  • ¼ - red onion
  • 1 - jalapeño pepper
  • 1 clove - garlic
  • 10 - fresh basil leaves
  • 1 tsp - kosher salt
  • ½ tsp - black pepper
  • ½ tsp - ground cumin
  • 2 tablespoons - olive oil
  • 2 teaspoons - balsamic vinegar
  • Shirazi salad

Instructions

  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.
  2. Add prepared veggies to a blender with the rest of the ingredients. Secure lid and blend on high until smooth.
  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)

Nutrition

Energy: 70 kcal | Total Fat: 5 g | Saturated: 1 g | Trans: 0 g | Unsaturated: 0 g | Cholesterol: 0 mg | Total Carbs: 8 g | Fiber: 2 g | Sugars: 4 g | Proteins: 1 g | Sodium: 355 mg | Polyunsaturated: 1 g | Monounsaturated: 3 g

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