Summer Gazpacho

Summer Gazpacho

The epitome of summer is in the taste of this classic cold summer soup. Use the freshest ingredients found at your local market and savor the divine simplicity that nature’s gift has to offer.

Summer Gazpacho

Serves 6


3 pounds ripe summer Heirloom Tomatoes, seeded

2 stalks of Celery, chopped

1 small Zucchini, chopped

1/2 Red Bell Pepper

1 clove of Garlic

1 medium English Cucumber, peeled, seeded, and roughly chopped

1 Carrot

2 tablespoons Shallots, chopped

1/4 cup Red Wine Vinegar

1/4 cup Extra Virgin Olive Oil

Fresh Basil, chiffonade

Salt Substitute, to taste

Black Pepper, freshly ground


1. Puree tomatoes in food processor or blender and transfer to medium, non-reactive bowl. Puree other vegetables, reserving 1/2 cup , and add to bowl. Add red wine vinegar and extra virgin olive oil and season with salt substitute and freshly ground pepper.

2. Add reserved diced vegetables to the soup for added texture or as a simple garnish.

3. Top with basil and enjoy!

Health Tip: Tomatoes are low in sodium, high in vitamins, and they contain the heart healthy compound lycopene. 

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