When summertime is in it’s fullness, I want to be any where other than my kitchen. With another week in the 100 degree temperatures, you’ll find me hibernating in the AC or near all things water. My eating goes to salads, smoothies, smoothie bowls, and that’s right, gazpachos. I like to keep things simple, light, and minimize using the stove and oven.
With this recipe, I use a few fresh ingredients, highlighting all things summer produce. The freshness of tomatoes, local olive oil (we love to use Lucero that is pressed an hour away on the Interstate), and crispness of a cucumber blended together makes for a delicious blended soup. Paired with a crisp slice of artisanal bread, it round out this meal and keeps you full. We also made this meal with items we had on hand right before a summer trip. (Hello cupboard clean out, we’re looking at you!)
Keep reading for the full recipe after the jump!
- 8-10 Ripe tomatoes, deseeded
- 1 Cucumber
- 1/2 bell pepper, diced
- 1/4 red onion, cleaned and cut into rounds
- 2 T red wine vinegar
- 1/2 C extra virgin olive oil
- Salt and pepper, to taste
Clean and deseed tomatoes, cucumber, and pepper. Place in blender. Add onion, red wine vinegar, salt and pepper. Place on blender base and begin to grind ingredients on low speed. Turn up the power to high and begin to drizzle olive oil into the top until fully blended. Place in fridge for 6 hours or freezer for 1 hour to chill. Serve cold topped with a sprig of fresh basil, drizzle of the best olive oil, and cracked pepper, alongside a slice of crusty artisanal bread.
Want to cook together? Find the full behind the scenes and cooking video to make this recipe on IGTV here.