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Fresh Tomato, Cucumber and Herb Gazpacho

This so-called "salad soup" gets a lot of its flavor from summertime tomatoes.

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Yield: 4-6 servings

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Active Time: 30 minutes
Start to Finish: 2 hours, 30 minutes

For this recipe you’ll need:

 

For the soup:

  • 1 slice country-style bread, about 1-inch thick, crusts removed

  • 1 seedless cucumber, peeled, seeded and rough chopped

  • 1 pound very ripe tomatoes, seeded and coarsely chopped

  • 1/2 red onion, medium dice

  • 1 green pepper, medium dice

  • 1 clove garlic, peeled and rough chopped

  • 1/2 teaspoon ground cumin

  • 2 tablespoons fresh basil leaves

  • 1 to 2 tablespoons sherry vinegar

  • 1/4 cup extra virgin olive oil

  • Water as needed

  • Salt and pepper to taste

 

For the garnishes:

  • 1/2 cucumber, peeled, seeded and cut into small dice

  • 1/2 pint yellow grape or cherry tomatoes, quartered 

  • Salt and pepper to taste

    1. Soak the bread in water to soften, about 10 minutes. Gently squeeze out the moisture with your hands, and place in a blender. Add the cucumbers, tomatoes, onion, green pepper, garlic, cumin, basil, vinegar and olive oil. Puree until smooth. If the soup is too thick, add a splash of water to thin.

    2. Allow the gazpacho to chill for about 2 hours, refrigerated. Once chilled, season with salt and pepper to taste.

    3. To prepare the garnish, mix together the diced cucumbers and yellow tomatoes. Season with salt and pepper to taste.

    4. Ladle the gazpacho into bowls, and top with a spoonful of the cucumber-tomato mixture. Top with a drizzle of Almond-Herb Pesto, and a sprinkling of Herb Croutons.