Happy Boy Recipes


A Cold Tomato Soup for Hot Summer Days

Total Time: 45min - 1hr Servings: 6-8 with Seconds

Posted by Tent

During the summer months, I have been known to cook with a lot of tomatoes. I reach for this gazpacho recipe when I'm looking for something refreshing to serve that can be made ahead of time, since a big plate of steaming pasta doesn't really go over too well at a beach picnic. This dish transports with ease, and is surprisingly filling.

6 - 7 heirloom tomatoes
1 - 2 cucumbers
1 - 2 sweet bell peppers or medium-heat chili peppers like poblano or anaheim peppers
1 - 2 serrano or jalapeno peppers if you want some spice
2 medium cipolline or yellow onions
2 cloves garlic
1 bunch basil
1 lemon
olive oil
balsamic vinegar
salt and pepper

2 cups organic tomato juice, cooked
1-2 slices of sourdough or french bread {round-loaf ends work the best!}

Try Dill, Sour Cream or a splash of Tabasco

1. In a saute pan, over medium heat, saute sliced onions and peppers together
2. once the peppers are mostly cooked through and the onions golden, add in the garlic. Remove from heat once the garlic begins to brown.
3. If you are doing the sourdough style, cut your bread into large hunks, then soak seperately in a small bowl with 1 cup of the tomato juice.
4. Core all tomatoes, cut into large chunks & chop cucumbers and coarsely chop about a 1/4 cup basil leaves.
5. In one very large bowl or saucepan, combine all ingredients, - except the soaking bread. Don't forget the cooked onions and peppers! Then add in 1/4 cup olive oil and 4-5 tablespoons balsamic vinegar.
6. With an immersion blender, blend mixture until smooth. For sourdough style, slowly add in bread, adding in a little extra tomato juice if the mixture becomes too thick to blend.
7. Salt to taste, and for a little punchier gazpacho, add a bit more balsamic.
8. Let it chill in the fridge for at least a half hour or so - if you can wait that longer, it's best colder!

Can be topped with sour cream, chopped dill, chives or cucumber. I love to spice it up with some tabasco!