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.