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.
