A vibrant and invigorating cold tomato soup that captures the essence of Mediterranean flavors and the freshness of ripe vegetables, perfect for summer gatherings.
Ingredients
Scale:
6 large ripe heirloom tomatoes, roughly chopped
1 medium cucumber, peeled and diced
1 red bell pepper, seeded and chopped
1 small red onion, finely chopped
2 cloves garlic, minced
1/4 cup fresh basil leaves, loosely packed
1/4 cup fresh parsley leaves, loosely packed
3 cups vegetable broth (or water)
1/4 cup extra virgin olive oil
2 tablespoons red wine vinegar
Salt and black pepper, to taste
Extra chopped vegetables (cucumber, bell pepper, onion) for topping
Fresh basil leaves or microgreens for garnish
Croutons (optional)
Instructions
In a large bowl, combine the chopped heirloom tomatoes, cucumber, red bell pepper, red onion, and minced garlic. Toss them lightly to mix.
Transfer the vegetable mixture to a blender or food processor. Add the fresh basil and parsley, along with the vegetable broth, olive oil, and red wine vinegar. Season with salt and black pepper.
Blend on high speed until the mixture is completely smooth and creamy, about 1-2 minutes.
Taste the gazpacho and adjust the seasoning by adding more salt, pepper, or vinegar according to your preference. Blend again briefly to combine.
Pour the gazpacho into a large bowl or individual serving dishes. Cover and refrigerate for at least 2 hours.
Once chilled, give the gazpacho a good stir and ladle it into bowls or glasses. Garnish with extra chopped vegetables and fresh herbs. Add croutons if desired.
