The thought of a hot soup on a hot summer night is not the most appetizing one. Enter the light, summery, fresh and fragrant gazpacho and the picture changes. This cold soup can be served in shot glasses to vow your guests or in humble bowls to make the family members ecstatic. It’s light acidity makes it a perfect accompaniment to the lazy lunch, especially if you add an amazing, fresh salad to follow.
Ingredients
3 Tomatoes, quartered
1/2 Cucumber
1/2 Pepper
1/2 Onion
1 clove Garlic
3 TBSP Wine Vinegar
1 tsp Sea Salt
1/2 Bell Pepper
2 TBSP Olive Oil
1/8 tsp White Pepper
Green Herbs (Chives, Basil, Rosemary,
Cilantro) – whatever you have is fine
Instructions
Place items in blender and pulse. Chill.
Pour in individual cups and top with greens.
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