I’ve seriously been wanting to make this recipe for over a month now. The weather is perfect for this chilled soup but every time I pick enough tomatoes, I always end up using them in other dishes before I decide to make the soup. Not this week. I wanted some cool, delicious, easy enough for me to eat in the small amount of time I had for lunch.
There are so many gazpacho recipes out on the internet that I pick and chose from about 10 different recipes various things I liked. I had no tomato juice so essentially made a mock juice that worked really well. Other than that, I just went through my refrigerator I tossed the best veggies I had picked the week before and I fell in love.
Such a great chilled soup- I could eat it all year round!
- 1 pound tomatoes
- 2 cup bread cubed
- 1 tablespoon olive oil
- 2 clove garlic
- ¼ cup basil
- ½ tablespoon fennel
- 1 teaspoon paprika
- ½ cup green pepper
- ¼ cup onion
- ½ cup cucumber
- 1 tablespoon balsamic vinegar
- 2 cup cherry tomatoes
- salt and pepper to taste
- Bring a medium pot of water to a boil. Slit an X in the bottom of each tomato (from the 1lb) and place in the boiling water and let boil to 3-4 minutes until skins are able to peel away. Remove from water and let sit to cool. In a food processor combine, bread, olive oil, balsamic vinegar, fennel, paprika, garlic, basil, and half the green peppers, onions, and cucumbers. Once boiled tomatoes have cooled, remove skin, de-seed and place in the food processor as well. Any left over tomato parts, juice, and seeds, place in a cheese cloth and squeeze as much tomato juice as you can into the food processor as well. Turn on the processor and let run until mixture becomes smooth.
- Once mixture is smooth, add remaining green peppers, cucumber, onions, and cherry tomatoes. Pulse a few times to bring Gazpacho to desired constancy, Let chill for 1-2 hours before serving.