Southern California summers can be quite Hot and sometimes the thought of turning on a hot stove is unappealing (to the say the least).
With Tomato season fully underway in my garden, I decided to turn these little juicy darlings into a red, delicious, Gazpacho soup. Though the history of Gazpacho has humble beginnings (many attibute it originated in Andalusia, Spain in the 15th Century) it’s full of flavor, easy and involves no cooking! Of course let’s not forget the tomato came from the America’s (thank you Aztecs and Incas). There are plenty of variations out there, but here is what I used to make mine:
4 Roma Tomatoes (sun-ripened)
1/2 Bell pepper
3 Garlic cloves (peeled)
1 small piece of day-old french bread
1 tsp of Extra Virgin Olive oil
2 tsp of Balsamic Vinegar
1 pinch of Sea salt
1 pinch of Black pepper
Toss ingredients into a Blender and blend until smooth. Drink and enjoy!
I drizzled a little olive oil and balsamic vinegar atop of mine: Delicioso!
I hope you give this recipe a whirl and let me know what you thought of it in the comments below. Buen Dia!