This is a great soup recipe to use up those extra tomatoes from your garden or farmer's market. It makes a cool, refreshing meal or appetizer on those hot summer days. Experiment with different varieties of tomatoes.
Prep Time: 20 minutes
Cook Time: 0 hours,
Ingredients:
- 3 Pounds Tomatoes (about 7 large), seeded and finely diced
- 2 Cloves Garlic, peeled
- 1 Large Onion, Vidalia or another sweet variety, finely diced
- 1 Large Cucumber, peeled, seeded, and finely diced
- 1 Yellow Bell Pepper, seeded and finely diced
- 1 Tablespoon Fresh Lemon Juice
- 1/2 Teaspoon Ground Cumin
- 2 Tablespoons Fresh Cilantro, chopped (optional)
- Tabasco Sauce, to taste
- Salt and Pepper, to taste
Preparation:
This soup looks lovely if you chop all the vegetables by hand. If that sounds like too much work, though, feel free to use a food processor.Chop up the garlic cloves and then crush them with the side of a large knife. Mix all of ingredients together except for the Tabasco, salt, and pepper. If you are using a food processor, chop in short pulses. The gazpacho should have a chunky consistency. If the gazpacho is too thick, add some cold water.
Stir in the Tabasco, salt, and pepper until it is to your preferred taste.
Refrigerate until ready to serve. Garnish with some cilantro leaves if you desire. This soup can be made up to 2 days in advance. Serves 6.
