This simple summertime soup utilising locally grown tomatoes is the perfect refreshing reprieve on a hot afternoon or evening.   

  • Ingredients
  • 2 pounds ripe Bermuda tomatoes, halved and cored
  • 1 cucumber, peeled and seeded
  • 1 green bell pepper, cored
  • 1/2 small red onion, peeled
  • 2 small garlic cloves (or 1 large clove), peeled
  • 3 tablespoons olive oil
  • 2 tablespoons sherry vinegar
  • 1 teaspoon fine sea salt
  • 1/2 teaspoon freshly-cracked black pepper
  • 1/2 teaspoon ground cumin
  • 1 thick slice of white bread, soaked, crusts removed
  • Optional garnishes: Croutons, chopped fresh herbs, a drizzle of olive oil, or any leftover chopped gazpacho ingredients
  • Directions:
  • Combine all ingredients together in a blender or food processor.  Puree for 1 minute, or until the soup reaches your desired consistency.
  • Taste and season with extra salt, pepper and/or cumin if needed.
  • Refrigerate in a sealed container for 3 to 4 hours, or until completely chilled.
  • Serve cold, topped with your desired garnishes.