Easy Summer Gazpacho
Author -Yields: 4 servings
Ingredients
- 4 cups roughly chopped plum or beefsteak tomatoes
- 2 cups cucumber peeled and chopped
- 1 cup bell pepper chopped
- 1/4 avocado about 30 grams
- 1/3 cup water
- 3/4 tsp sea salt or to taste
- 2 teaspoons lemon juice
- 1 teaspoon sherry vinegar substitute apple cider vinegar
- 2 tablespoons olive oil
- Optional: 1 clove garlic roughly chopped
- Toppings:
- Fresh chopped herbs basil, dill, parsley, cilantro
- Radish slices
- Raw corn
- Chopped avocado
- Chopped cucumber
- Olive oil
- Red pepper flakes
Instructions
- Place all of the ingredients except the oil in a blender and begin blending. Drizzle in the two tablespoons of olive oil. Try to blend for just long enough that you've got some texture left, but the soup is basically quite smooth.
- Divide soup into four bowls. Top with whatever toppings you like, and serve.