This cold tomato soup is one of my favorite healthy recipes. Not only is it delicious, you feel good when you eating it becasue you know you are treating your body right.
Ingredients
Gazpacho Soup
2english cucumbers, peeled
6medripe roma tomatoes, peeled
1medred bell pepper, seeded
1tablespoonfresh lemon juice, lime may also be used
Coarsely chop the cucumber, tomatoes and bell pepper. Combine with the lemon juice, oils and minced garlic.
Puree in batches in a blender or food processor until just blended, but still slightly chunky. (I used an immersion blender.)
Pour into a non-reactive bowl. Stir in the chopped cilantro, season with salt and freshly ground black pepper to taste.
Cover and refrigerate for at least 1 hour—or up to 8 hours.
Avocado Relish
Combine all of the ingredients for the relish in a non-reactive bowl. Season with salt and freshly ground black pepper.
Finish with a drizzle of avocado oil. Fold gently to combine.
Add a healthy spoonful to the top of your soup as garnish.
Notes
Tomatoes: Roma tomatoes are my favorite tomato for this recipe, but when I make this cold soup I use the ripest most flavorful variety of tomato that I can find.Cucumbers: English or Persian cucumbers are best in this recipe. If you use other cucumbers peel off the skin. How-to peel tomatoes: To peel the tomatoes, place them in a pot of boiling water for 1 minute, then transfer them to a bowl of cold water. The peel should then come off easily.This recipe has been reprinted here with permission from the author: Charlie Vollmar.Thanks, Charlie! ...not only for your permission but for inspiring us with your culinary talents.