Gazpacho Soup (No Bread)

🧂 Ingredients

• 8 ripe tomatoes

  Roma or round but not Beefsteak
• 1 medium cucumber

  peeled and seeds scooped out
• 1 small red onion

  peeled and coarsely chopped
• 1 small green pepper

  core and seeds out, chopped
• 1 small red pepper

  core and seeds out, chopped
• 3 large garlic cloves

  peeled
• 1/2 long red chilli

  seeds out (you can leave chilli out completely)
• 1 cup cold water
• 1 cup tomato juice
• 3/4 cup olive oil
• 2 tablespoons apple cider vinegar

  or sherry vinegar
• 1 orange

  a little zest + juice
• 1 teaspoon salt
• 1/2 teaspoon pepper
• Garnish with diced cucumbers

  tomatoes, red pepper, red onion and more olive oil. I like to add some fresh basil leaves as well.

Instructions

• 1 Bring a large saucepan of water to boil. Place tomatoes in boiling water for 20
  seconds or until their skins crack. Remove and rinse under cold water. Peel the
  skin off, cut into quarters and remove the seeds. If you're too lazy, feel free
  to leaves the seeds in - more fibre that way.
• 2 Peel the cucumber and cut in half going lengthways. Using a spoon, remove some
  of the more obvious seeds, if you like but not essential. Roughly cut all
  vegetables.
• 3 Process tomatoes, peppers, cucumber, onion, chilli, garlic and zest of 1 orange
  with water and tomato juice in a food processor or a blender until fairly smooth
  consistency. Then add the olive oil, vinegar, orange juice, salt and pepper and
  process quickly until well incorporated but not over-blended so it starts
  foaming. Depending on the consistency you prefer, you can add more water or
  tomato juice.
• 4 Eat right away or refrigerate for an hour before serving in bowls or glasses
  with diced veggies and herbs for garnish.

Nutrition Info