Summer Gazpacho

Photo from lavenderandmacarons.com

Adapted from lavanderandmacarons

Ingredients

  • 6 very ripe tomatoes
  • 2 slices slightly stale bread (optional)
  • 1 medium cucumber
  • 1 bell pepper (or Anaheim Chile)
  • 1 clove garlic
  • 2 tablespoons olive oil (for a richer soup, use up to 1/3 cup)
  • 1 tablespoon red wine, apple cider, sherry vinegar or lemon juice
  • 1/2 teaspoon salt (more to taste)
  • 1/4 teaspoon pepper
  • Pinch of cayenne or red pepper flakes (optional)

Directions

  1. Roughly chop tomatoes, cucumber, red bell pepper.
  2. Place all ingredients in a blender or food processor and process until smooth and creamy but still with some texture.
  3. Adjust the seasoning if needed.
  4. Chill Gazpacho in a refrigerator for 30 minutes or serve at room temperature topped with chopped tomatoes, cucumber, chives and a drizzle of olive oil.

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