Makes 6 servings.
Since tomato season is very short – usually from July until early October or however long the warm days of early Fall remain – I urge you to take advantage and try this soup.
If you like your gazpacho to be more nourishing, you may want to serve it with condiments, such as chopped seeded cucumber, chopped bell pepper, chopped red onion, chopped peeled tomato and croutons.
- 2 pounds ripe tomatoes, rinsed, cored, cut into large pieces
- 1 red bell pepper, rinsed, cored, seeded, cut into large pieces
- 2 Kirby cucumbers, peeled, ends discarded, cut into large pieces
- 1 clove garlic, halved
- 1 small jalapeno pepper, seeded, cut into pieces (See Note)
- ½ small red onion, cut into pieces
- 1 tablespoon balsamic vinegar, approximately
- ¼ cup extra-virgin olive oil
- Kosher salt
- Freshly ground black pepper
- Snipped chives for garnish, or an assortment of condiments
- 1 slice gluten free whole wheat grain bread, optional
- Place all of the ingredients in a Vitamix and puree until very smooth. (If you like your soup a little coarser, puree it for a shorter time.) If your soup is not as thick as you like it add 1 slice gluten free whole wheat bread cut into pieces and puree.
- Season to taste with vinegar, salt and pepper and serve it very cold garnished with chives or the suggested condiments.
When seeding jalapeno peppers, I advise wearing thin plastic gloves to avoid irritating your skin or your eyes.