This chilled raw tomato soup is inspired from the Spanish dish gazpacho, and is a refreshing way to enjoy peak summer produce. It’s a great way to put tomatoes from your garden or local farmers market to use! It is plant based, uses in-season local produce, and doesn’t require any cooking, making it an excellent low-carbon summer dish.
- 4 large ripe tomatoes, diced
- ½ small yellow onion or 1 large shallot
- 1 small cucumber, peeled and seeded
- 1 red bell pepper, seeded and diced
- 1 garlic clove, chopped
- ¼ cup olive oil
- 2 tbsp. red wine vinegar
- ¾ tsp salt, more as needed
- Fresh basil, chives, or other herbs
Wash and prep all of your veggies! Set aside a small amount of chopped tomatoes, cucumber, and red pepper, and herbs (if using) for toppings.
Blend all of your ingredients on high speed until smooth. You can add some or all of your fresh herbs to the blender.
Taste and adjust salt and pepper as needed, refrigerate for 2 hours. If you want a smoother texture, you can strain your soup through a fine mesh sieve before refrigerating.
Taste, adjust seasoning (salt, pepper or vinegar) as needed, and serve topped with leftover chopped veggies and herbs!