Summer gazpacho

Gazpacho is a cold soup made of raw vegetables and is a classic dish of Spanish cuisine.

It is summer here right now in Scottsdale Arizona, with temps averaging 110 degrees F. So what is better than a cold soup when it is hot outside?

This is truly a summer staple! It’s super refreshing, full of fresh vegetables and vitamins and it has a beautiful and vibrant orangey color. And it is absolutely delicious.

INGREDIENTS FOR ABOUT 8 SERVINGS

• 1 English cucumber

• 2 lbs. Roma tomatoes

• ½ yellow onion

• ½ red onion

• 2 cloves garlic

• 1 red bell pepper

• 1 banana pepper (substitute pepperoncini)

• ½ green bell pepper

• 1 teaspoon salt

• 1 teaspoon black pepper

• ½ teaspoon cumin

• ⅓ cup olive oil + some for drizzling

• 4 tablespoons sherry vinegar (substitute red wine vinegar)

• a few croutons, crushed for garnish

• a few leaves of fresh Italian parsley for garnish

INSTRUCTIONS

• Put all the chopped vegetables in a blender and blend until everything is pureed. Add salt, pepper and sherry vinegar.
  

• Blend again and add the olive oil slowly through the opening at the top of the blender. The soup will start to emulsify. Taste to make sure seasoning is on point.
  

• Pour in little bowls, drizzle with some olive oil, add the crushed croutons on top and add the chopped fresh herbs.
  

Bon appétit!