Tis the season for fresh, juicy tomatoes and therefor the perfect time to make gazpacho!
This version has chilli but if you do not like the heat, leave it out. Traditional gazpacho is made with sherry vinegar and I use lime or lemon juice instead. I omit the olive oil for a lighter soup! I use my bread rather than a white bread.
This soup is wonderful as an appetiser before a meal or as a centrepiece for a main meal! It is delicious!
Gazpacho Soup
Ingredients
6-8 organic, ripe tomatoes (about 1 kg)
1/2 red onion, peeled and roughly chopped
1/2 tsp ground cumin
2-3 cloves garlic, peeled and sliced
juice from 1/2 large lime or lemon
1 red chilli pepper, end trimmed and sliced (optional)
1/4 cup homemade soup stock (no salt or fats added)
1 slice homemade bread (for recipe, see blog on 8 January 2022 or 3 February 2026)
1/2 red, yellow or green capsicum, stem and seeds removed, roughly chopped
1 cucumber, ends trimmed, peeled and roughly chopped
1 tsp sea salt
1/2 tsp pepper to taste
1 scallion, thinly sliced, for topping
Method
Soak one piece of homemade bread in the soup stock until totally saturated. Add stock and bread to a high speed blender. Place the tomatoes, onion, cumin, salt, pepper, garlic and fresh chilli slices, lime juice, cucumber and pepper chunks to a blender and run on high until smooth. Taste and adjust flavours.
Empty soup into a glass container with airtight lid. Refrigerate for 3-4 hours.
Serve topped with finely chopped scallions.
Enjoy!
