Summer Gazpacho

When summer gives you lots of fresh veggies and super-ripe tomatoes, you have no choice but to make this! This recipe is very easy to adjust based on what’s in your fridge or what you find at your farmer’s market. If you don’t have something, don’t fret - gazpacho on! It will still be delicious!

SUMMER GAZPACHO

Time: 30 minutes // Servings: 8-10

For the soup:

  • 5 large, ripe tomatoes

  • 1 bell pepper

  • 1/2 of a small watermelon (about 3 cups chopped)

  • 1 small onion

  • 2 scallions

  • 2 cloves of garlic

  • 1 large cucumber, peeled

  • a large handful of fresh herbs such as cilantro, basil, mint, parsley, chives (I used a mix of them all)

  • 2 tablespoons red wine vinegar

  • 1/2 cup olive oil

  • salt & pepper

For the croutons:

  • 1 English muffin or 1 bagel or 2 pieces of bread

  • 2 tablespoons butter

  • 2 tablespoons olive oil

  • everything bagel seasoning

To top the soup (optional):

  • Avocado

  • Feta cheese

  • Olive Oil

  • Fresh cracked Pepper

  • Fresh Herbs

DIRECTIONS

  • Peel the tomatoes by boiling a large pot of water. Making an X with a sharp knife, score the bottom of the tomato skins and bell pepper skin. Place in boiling water for 30 - 60 seconds. Remove and let cool. The skins will be easy to peel off with your fingers.

  • Add all of the veggies, fruit, and herbs to a blender or food processor. Blend until smooth and creamy. You might need to do this in batches. If you like a soup that is chunkier, leave the consistency a little thicker. If you want it super smooth, blend for longer.

  • Add the vinegar and blend again to incorporate. Then, with the blender/food processor on high, slowly pour in the olive oil to emulsify.

  • Season with salt and pepper to taste.

  • Place in the fridge to chill until very cold.

  • Make the croutons. On medium heat, warm the olive oil and butter in a small skillet. Chop the bread and place into the warm skillet, stirring to coat. Toast on each side until golden brown.

  • Once toasted, sprinkle with everything bagel seasoning and remove from heat. Let cool on a plate or paper towel.

  • Once the soup is cold, serve and top with the croutons. Feel free to add feta cheese, avocado, fresh herbs, an extra drizzle of olive oil, and fresh cracked pepper.

  • Enjoy!

Kristen Pagesoup, gazpacho