The Best Gazpacho soup recipe
A bright, refreshing soup and a no-cook delight! The Best Gazpacho soup recipe is a summer/fall specialty, that is best made at the end of summer when tomatoes are most flavorful.
large fresh tomatoes
peeled and diced
handful cherry tomatoes
peeled and finely diced
large jalapeno pepper
seeded and minced
finely diced red bell pepper
minced medium small onion
thinly sliced fresh basil
spoons extra-virgin olive oil
white wine vinegar
freshly ground black pepper to taste
salt to taste
Put all vegetables and garlic in a blender
Stir in salt, lime juice, oil, oregano, cayenne pepper, basil and black pepper.
Cover and puree until smooth.
Pour pureed mixture through a strainer
Cover and chill in refrigerator for 2 hours.
Season with salt and black pepper to taste.
Pour into bowls and top with basil.
Serve with toast or croutons