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Tomato Gazpacho

Name: Tomato Gazpacho
Cook time: 50 min
Total time: 50 min
Yield: 4 servings
Ingredients: 4 medium vine-ripened tomatoes; 2 stale breads, dipped in water; 1 medium english cucumber, seeded and chopped; ½ red bell pepper, seeded and chopped; ¼ red onion, diced; ½ cup fresh basil, plus more for garnish; 2 cloves garlic, minced; 1 lemon, juiced; 1 splash water; 2 tablespoons red wine vinegar; 1 pinch salt; 1 pinch pepper; 2 tablespoons extra virgin olive oil, plus more for drizzling; 1 cup crouton, for garnish

By Tasty50 min4 servings

This refreshing soup is made with ripe tomatoes, cucumber, bell pepper, and garlic, blended together and served chilled for a cool and tangy summer dish.

Instructions

1
Peel the tomatoes: bring a large pot of water to a rolling boil. Prepare an ice bath in a large bowl and set nearby. Carefully place the tomatoes in the boiling water. Boil for 30 seconds, or until the skin begins to split. Carefully transfer the tomatoes with a slotted spoon to the ice bath. Once cool enough to handle, gently peel the skins off and discard. Chop the tomatoes, discarding the seeds.
2
Add the soaked bread, tomatoes, cucumber, bell pepper, red onion, basil, garlic, lemon juice, water, red wine vinegar, salt, and pepper to a food processor or blender.
3
While blending, slowly add the olive oil and continue blending until the mixture has reached your desired consistency, adding more water as needed to reach your desired consistency..
4
Transfer the soup to a large bowl and refrigerate at least 30 minutes, or overnight, to allow the flavors to deepen.
5
Serve the soup chilled with a drizzle of extra-virgin olive oil, and garnish with croutons and fresh basil.
6
Enjoy!