Can’t be bothered to cook, but can you be bothered to blend?
It was one of those days, I was too hot (rare that we are allowed a warm day) and simply couldn’t face standing over a gas cooker getting even hotter! I wanted something cooling, refreshing but packed a bit of punch so luckily I had a selection of tomatoes in the fridge and a few other staples like garlic, onion, parsley and basil and got chopping!
This is a lovely, shove it all in the blender/ food processor and turn-it-on recipe. AND what is even better, is that you don’t need to worry about remembering to warm up your bowls! This soup is best served cold with a couple of ice cubes on a really hot day.
Here is my take on a summer gazpacho soup. I think it is slightly up to you what you put in so use the below as your basic guideline and add anything else you might have lying around. Take all the below ingredients and blend, season to taste and serve with a drizzle of olive oil and finely chopped cucumber.
5 large tomatoes (or a mixture of any size)
half a cucumber
1 red pepper
1 yellow pepper
2 shallots or half a red onion finely diced
1 garlic clove crushed
2 tablespoon of olive oil
1 tablespoon of apple cider vinegar (or vinegar of your choice)
handful of parsley
handful of basil
stale piece of bread
large pinch of salt and pepper
Dollop of fresh pesto when serving
Roast your peppers before cooling and blending
Add half a red chilli to add a little fire
Add a ripe avocado to add creaminess
This is a dairy free, vegetarian soup and you can also remove the bread to make it gluten free. I add bread as it gives it a bit of thickness and tastes less like a pasta sauce which often is my fear with making something like gazpacho.