It’s summertime and the bounty of tomatoes is piling up. You went to the local farmer’s market and you couldn’t resist the gorgeous, fruity selection. Now you are at home and your counter is literally covered! In the heat of summer, we love making gazpacho, a Spanish staple. Easy to make in a blender – about 15 minutes! Our simple recipe is at the end.
Ingredients
- 2 ½ Lbs ripe tomatoes (For best consistency, use Romas for half)
- 1 medium cucumber
- 1 medium red bell pepper
- ½ small red onion
- 1 large garlic clove, peeled
- 3 Tbs olive oil
- 2 Tbs wine vinegar (If you have it, try a sweet Sherry or Fruit Vinegar)
- 1 Tbs honey (Try our California Coriander Honey or try any of our wildflower honey!)
- 1 Tsp salt (go light – you can always add more later)
- ½ Tsp fresh ground pepper
- ½ Tsp cumin
- 1 thick slice of white or whole wheat rustic bread, crusts removed
Directions
- Prepare your veggies: Dice the tomatoes. Cut cucumber into 2” sections. If bitter, peel & seed the cucumber first. Dice the bell pepper, removing core and seeds. Peel & chop onion. Smash & chop garlic.
- In a blender or food processor, blend everything but the bread for about a minute.
- Add bread to the mixture and let sit for 2 minutes until fully soaked.
- Blend again until thoroughly combined and smooth.
- Taste and adjust your seasoning. You might need more cumin, olive oil, pepper or, if the flavor is a bit sharp, add more honey!
- Chill: Place finished soup in fridge
- Serve cold with an assortment of toppings: homemade croutons, fresh basil, a drizzle of olive oil.
