5 medium tomatoes

1/2 small yellow or white onion, cut into small dice

2 medium garlic cloves, minced

2 tablespoons lime juice

2 tablespoons minced fresh basil

2 medium cucumbers, peeled and diced

2 small sweet peppers, stemmed, seeded, and diced (green, red, orange, yellow—any will do)

2 small or 1 medium yellow or green zucchini, diced

1 quart tomato juice

1/2 to 1 cup finely ground unseasoned breadcrumbs

2 – 4 tablespoons extra virgin olive oil

6 dashes of Tabasco sauce (optional)

Salt and pepper to taste

Peel and coarsely chop tomatoes.
Score an X on the blossom end of each tomato.
Drop into boiling water for 15-30 seconds.
Remove from water, peel, and chop.

Use a food processor (or blender) to puree and combine:
All of the tomatoes, onion, garlic, basil.
Half of the cucumbers, yellow bell pepper, and zucchini. (Reserve the rest for garnish.)

Add tomato juice to food processor (or blender) as the ingredients are being pureed until it is almost, but not quite smooth. You may or may not use the entire quart of juice, depending on how juicy the vegetables are.

Add breadcrumbs and olive oil if you are using them. Add Tabasco (optional) and salt and pepper to taste.

Chill soup in the refrigerator until very cold (at least a couple of hours).

Remove soup from fridge and stir. Check seasonings again, adding salt and/or pepper if necessary.

Ladle into a bowl and garnish with remaining diced vegetables.


About Anna K Amendolare

Anna, of aka design, is a web designer and digital marketer. She writes recipes for South Mountain Creamery, manages everything for Coffee & Cocktails with MC, and helps her small business clients find success online. When she is not in front of her computer, she enjoys baking, craft beer, and spinning & cycling to burn off those calories.

One thought on “Gazpacho

  1. Pingback: Sunday Dinner • Anna Rocks Weight Loss

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