Chilled Summer Gazpacho


Makes 10-12 servings (1 pitcher)



1 large green pepper, chopped (seeds removed)

1 large cucumber, peeled and chopped

1/2 onion, chopped

1-2 garlic cloves, minced

1 teaspoon balsamic vinegar

2 tablespoons extra virgin olive oil

1 teaspoon sea salt

1/2 teaspoon finely ground black pepper

2 cans (14.5 oz) diced tomatoes

   -organic, BPA-free, no spices, seasoning, condiments, JUST tomatoes

   -if using fresh tomatoes, peel them


  • Add all ingredients except the tomatoes to a powerful blender (Vitamix or Blendtec) and liquify (1-2 minutes).

  • Pour blended liquid into a clean, glass pitcher.

  • Add the diced tomatoes to the blender and liquify.

  • Add the liquified tomatoes to the pitcher and stir.

  • Taste soup, adding more salt, oil, or vinegar to taste, stirring one last time.

  • Cover with plastic wrap and refrigerate for a couple of hours before serving. Best if chilled overnight

  • Stir well before serving in either glasses or bowls. Garnish with fresh basil or parsley.

  • Keeps for up to a week in the refrigerator.

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