Gazpacho Soup Recipe

 Gazpacho Soup Recipe -- Seriously Soupy

With all this talk of chilled soups and summer soups I failed to create the quintessential summer/chilled soup of them all: gazpacho! This tomato-based soup is a great compliment to any meal or it can be the perfect light snack. Again (as with most chilled soups), this one requires no cooking and is really easy to make. The majority of the work involves chopping of the cherry tomatoes, red peppers and cucumbers, but once that step is over the soup is practically done. Enjoy!

Exciting News! This gazpacho recipe will be included on Kahakai's Kitchen's Souper Sundays, a collection of soup recipes, salads and sammies from around the world.

Gazpacho Soup Recipe

Ingredients:
1 container of cherry tomatoes (or any type of tomatoes you prefer)
2 cups of water
1 red pepper, chopped up
1 cucumber, chopped up
1/2 of a red onion, chopped up
1 red pepper, chopped up
1 tablespoon of chopped garlic
1 tablespoon of olive oil
2-3 tablespoons of lemon juice
2-3 bunches of fresh basil
pinch of salt
pinch of pepper

Blend it Up

Directions:
Chop up the tomatoes, cucumber, onion and pepper into small squares. Place in a bowl with olive oil and lemon and let marinate for 15 minutes. Add the vegetables to a blender with one cup of water and grind the ingredients together. Pour in a bowl and taste with salt and pepper. Add more water and let chill for 2-3 hours. Serve cold.

How do you make your gazpacho soup?
Seriously Soupy Serena