What to do with all those tomatoes from the garden?... Gazpacho! Such a vibrant, refreshing, and light soup to nourish your body this summer!
Ingredients
10-12 small tomatoes cut in half
2 large bell peppers chopped (we used a red and yellow)
1 medium red onion chopped
4 baby cucumbers chopped (about a heaping cup)
2 cloves of garlic chopped
1/2 cup of extra virgin olive oil (we used and organic butter olive oil from an olive oil shop close by.. This is MY FAV and dairy free. So buttery and delicious. BUT this is delicious using regular extra virgin olive oil. It is crucial to use a good quality olive oil).
2.5 tbsp red wine vinegar.
Directions
Add your veggies to a food processor and blend until smooth. (Sometimes I will transfer to the blender for an even smoother texture)
Let chill in fridge for 15-20 minutes.
Topped with cocout yogurt, oregano, sea salt and pepper 🎉🎉
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