Chilled Italian Tomato Soup (Gazpacho-style)

Ingredients

• 6 cups ripe tomatoes, peeled and chopped (about 8-10 medium-sized tomatoes)
• 1 cucumber, peeled, seeded, and diced
• 1 red bell pepper, diced
• 1 small red onion, finely chopped
• 2 cloves garlic, minced
• 1/4 cup fresh basil leaves, packed
• 3 cups vegetable broth (homemade or low-sodium)
• 1/4 cup extra virgin olive oil
• 2 tablespoons red wine vinegar
• Salt, to taste
• Black pepper, to taste
• 1 teaspoon sugar (optional, to balance acidity)
• Croutons (optional)
• Additional fresh basil leaves for garnish (optional)
• Diced avocado for creaminess (optional)

Instructions

1. Prepare the tomatoes: Start by peeling the tomatoes. An easy way to do this is to score the bottoms with an 'X', blanch them in boiling water for about 30 seconds, and then transfer them to an ice bath. The skins will slip off effortlessly.
2. Chop the vegetables: Once peeled, chop the tomatoes and set them aside. Prepare the cucumber, red bell pepper, red onion, and garlic, ensuring everything is diced finely.
3. Blend the base: In a large blender or food processor, combine the chopped tomatoes, diced cucumber, red bell pepper, red onion, and minced garlic. Add the fresh basil leaves, vegetable broth, olive oil, and red wine vinegar. Blend until smooth.
4. Season to taste: Taste the blended mixture and season with salt, black pepper, and sugar (if using). Blend again briefly to incorporate the seasonings.
5. Chill the soup: Transfer the soup into a large bowl or airtight container. Refrigerate for at least 2 hours to let the flavors meld and the soup to chill thoroughly.
6. Serve: When ready to serve, stir the soup and taste one more time for seasoning adjustments. Ladle into bowls and garnish with croutons, additional basil, or diced avocado if desired.

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