Description
This “chop, blend and chill” gazpacho soup is a fun choice for those hot summer days and is a pretty, bright and breezy kind of recipe.
Ingredients
Scale
- 3–4 fresh ripe tomatoes
- 1 small cucumber
- 1 red bell pepper
- 1–2 garlic clove
- juice of one lime
- 1 small zucchini
- 1 tablespoon fresh parsley, minced
- 1 tablespoon fresh basil, minced
- salt to taste
Instructions
- For texture in the soup: Finely Chop half of a tomato, half of a small cucumber, a very small zucchini, 1 small piece of red bell pepper. Place all finely chopped vegetables in a container and set aside.
- In a blender add the rest of the ingredients: tomatoes, half of a cucumber (peeled), the rest of the red bell pepper, garlic clove, and lime juice. Blend till smooth.
- Transfer blended mixture into a container with a lid and stir in the minced paisley, basil, salt, and finely chopped texture vegetables.
- Chill in the fridge for at least 2 hours or enjoy at room temperature right away.
Notes
You can spice up this soup with a slice or two of red chili pepper added to the blender.