Easy Gazpacho Soup Tweetcipe

It’s time to make the most of the summer’s fresh vegetables! What I love about this recipe is that it is really simple to put together, requires no cooking, and I can clean out my refrigerator’s vegetable drawer. All of the vegetables just need to be roughly chopped.

Easy Gazpacho Soup

1 cup chopped red onions
1 cup chopped green bell pepper
1 cup chopped English cucumber, or use a regular cucumber, seeded
1 cup chopped and peeled tomatoes, or use store-bought diced tomatoes
1 1/2 teaspoons chopped garlic
1 1/2 teaspoons kosher salt
1/4 teaspoon cayenne
1/4 cup tomato paste
1 tablespoon white wine vinegar
1/4 cup plus 2 tablespoons extra virgin olive oil
1 tablespoon fresh lemon juice
3 cups tomato juice, or use low-sodium V8
Sprig of thyme
Balsamic Glaze (optional)

Mix all the ingredients except the balsamic glaze together in a large bowl, cover, and let sit in the refrigerator overnight.

The next day, remove the thyme sprig and blend all the ingredients with a stick blender or in a food processor until the gazpacho is smooth. This amount will serve 6. For a smoother texture, strain the soup, and this amount will serve 4. Refrigerate the gazpacho until ready to serve.

To complete: Ladle the cold soup into bowls and squeeze dots of balsamic glaze over the top.