This is a wonderfully refreshing soup for those hot summer days. Filled with fresh, exciting flavors, chunky bits of garden vegetables, its more than a healthy soup, it’s a refreshing touch of coolness. Serve it alone of as a great starter. Either way, it’s the perfect way to make the most of summer and the great taste of Pomi Tomatoes.
Summer Gazpacho Recipe
2 medium sized cucumber
2 red bell peppers
26 oz container Pomi Chopped Tomatoes
1 red onion
2 – 3 garlic cloves – minced
½ teaspoon basil
1/4 cup champagne or white wine vinegar
1/4 cup good olive oil
1/2 tablespoon kosher salt
1 teaspoons freshly ground black pepper
Halve, seed and roughly chop the cucumber, but leave the peel on for the green color. Core, seed and roughly chop the bell peppers and the onions chopped into a rough dice. Put all the vegetables with the garlic, basil and a 26 oz container of Pomi Chopped Tomatoes into a food process and pulse until it is chopped, but has plenty of texture to it. Do not over process the vegetables.
Add the vinegar, olive oil, salt, and pepper. Mix well and chill before serving. Place in the refrigerator overnight to let the flavors develop, if desired.
Serve with a spoonful of sour cream or ricotta floating in the middle.
*Recipe courtesy of Pomi Tomatoes.*