Nothing says summer like fresh, local heirloom tomatoes. And my (second) favorite thing to do with summer tomatoes is make a refreshing gazpacho. Cold and bright with hints of lemon and pepper, this soup can’t be beat.
I love to make a double batch and bring it to potlucks or serve at dinner parties. Trust me, it does not disappoint.
While you sit and sip this summer soup, know you are also helping your heart and reducing your risk of cancer. Tomatoes are loaded with the powerful antioxidant, lycopene. The majority is in the skins, so don’t peel your tomatoes! They are also a great source of vitamins and minerals such as vitamin C, K, potassium and folate. Hydrating, delicious and nourishing- what’s stopping you from making this!
Hint: It gets better and better as it sits, so make it a day ahead!
Ingredients:
* 9 tomatoes
* 1 English cucumber
* 1 red pepper
* 1 green bell pepper
* 4 cloves of garlic
* juice of 2 lemons
* juice of 1 lime
* 1.5-2 cups of tomato juice or vegetable juice
* 2-3 scallions
* 1/4 cup extra virgin olive oil
* 3 tbsp balsamic vinegar
* Handful of fresh herbs such as chives, parsley or basil (I love chives and basil!)
* Salt and pepper
* 1 tsp dried oregano
Directions:
1.) Chop the vegetables into 1/4 inch pieces
2.) Chop the garlic and herbs
3.) Pour juices, vinegar and oil into a bowl or pitcher and stir to combine
3.) Put 1/3 of the veggies, garlic and herbs into a blender
4.) Add 1/3 of the liquid mixture to the blender as well as a pinch of salt, pepper and oregano
5.) Blend on low/medium for about 15 seconds until all ingredients are blended, but still a little chunky (unless you like it smooth!)
6.) Pour into a large bowl
7.) Repeat Steps 3-6 above until all ingredients are combined
8.) Taste – add more salt, pepper, lemon juice or vinegar as needed
9.) Refrigerate for four hours or overnight
SHARE AND ENJOY!
