Although summer’s winding down, the farmer’s markets are still overflowing with gorgeous produce. This cold tomato soup is one of my favorite ways to enjoy lots of late-summer veg. Have fun experimenting with different colors of tomatoes and peppers; heirloom tomatoes are especially delicious.
Unlike many traditional gazpacho recipes, this version skips the bread, which keeps it nice and light and naturally gluten-free. A blender or food processor is needed for this recipe.
1 medium clove garlic
1 cup chopped bell pepper
1 cup peeled and chopped cucumber
1 pound ripe tomatoes, cored and chopped into chunks
¼ cup extra virgin olive oil
3 tablespoons white vinegar
1 tablespoon balsamic vinegar
1 teaspoon sea salt
Freshly ground pepper
Crushed red chili flakes
Chopped fresh basil, optional
Pulse chopped garlic in blender.
Add bell pepper and pulse; then add cucumber and pulse a few more times.
Add tomatoes, olive oil, vinegars and salt. Blend.
Add black pepper and crushed red chili flakes to taste.
Chill at least two hours.
Serve chilled drizzled with additional extra virgin olive oil and topped with fresh basil.