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Gazpacho Soup is the perfect summer soup on a warm evening. It allows you to use fresh vegetables from your garden, or left overs from the Farmer's Market. Gazpacho Soup

3 med tomatoes, seeded 1 large cucumber, peeled 1 med onion 2 tbsp fresh herbs (tarragon, parsley, thyme) ¼ cup red wine vinegar 1 cup water Juice of ½ a lemon 2 cloves of garlic peeled 2 tbsp tomato paste Sea Salt Cayenne pepper

Place everything in a Vitamix or high-powered blender and puree until everything is incorporated. Pour into a container with a lid and chill for three hours or overnight. Serve cold with a dollop of plain Greek yogurt, or toasted croutons.

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