Gazpacho-Inspired Soup and Salsa
This gazpacho-inspired soup has the rich, sweet, tangy flavors of a traditional gazpacho but with a lighter, more creative approach to the final dish. Make it smooth, make it chunky. Savor it from a spoon, sip it as a cocktail, or scoop it on a chip. Gazpacho is a vibe.
Ingredients
- 2 lbs fresh, ripe tomatoes, cored, peeled and seeded
- 1 small (½ lb) cucumber, peeled and seeded
- 1 bell pepper (any color), cored
- ½ small red onion, peeled
- 2 cloves garlic
- 1 tablespoon olive oil
- 1 tablespoon sherry vinegar
- ½ teaspoon cumin
- 1 teaspoon sea salt
Instructions
Instructions for Smooth Textured Soup
- Core, peel and seed the tomatoes.
- Peel and seed the cucumbers.
- Cut the peppers into 1-2" pieces.
- Cut the onion into several pieces.
- Add the vegetables, the garlic and the rest of the ingredients to the blender.
- Blend until the mixture is fully pureed.
- Transfer to a serving bowl. Serve immediately.
Instructions for a Chunky Soup or Salsa
- Core, peel and seed the tomatoes.
- Peel and seed the cucumbers.
- Cut the peppers into 1-2" pieces.
- Cut the onion into several pieces.
- Add the vegetables, the garlic and the rest of the ingredients to the food processor.
- Process or pulse until the mixture is the texture of a chunky salsa.
- Transfer to a serving bowl and serve immediately.
- Enjoy!
Notes
- To core the tomatoes, simply scoop out and discard the seeds, plus any of the tough white cores.
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