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easiest garden gazpacho recipe
Andreea Fegan, www.LittleBitesOfJoy.com

The Easiest Garden Gazpacho Recipe

In under 5 minutes, you have yourself an incredibly filling soup that makes the perfect lunch for the week. Fresh, vibrant, raw, and filling!
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Ingredients Equipment Method Notes

Ingredients
  

  • 3 regular cucumbers, ends trimmed, large chop
  • 1 red pepper, large chop
  • 4 hearty tomatoes, or about 3 cups mixed tomatoes (cherry, plum, etc.), large chop
  • 1 medium red onion, peeled, large chop
  • 2 garlic cloves, minced
  • handful cilantro leaves
  • 1/4 cup balsamic vinegar (or vinegar of your choice) *balsamic darkens the soup a bit but the flavor is superior, in its sweetness. Raw apple cider vinegar may be used.
  • salt and pepper, to taste
  • chili flakes, optional

Equipment

  • Food processor with a large basin.

Method
 

  1. Place the cucumbers in a food processor and process well, depending on the texture you prefer. I make mine a super small dice. Pour this out into a big bowl.
  2. Do the same with the red pepper. Add this to the big bowl.
  3. Place the tomatoes in a food processor and process until watery. Add this to the big bowl.
  4. Place the onion/garlic together and process until fine. Add this to the big bowl.
  5. Mince the cilantro leaves and add to the big bowl.
  6. Add the salt, pepper, and vinegar and taste for seasoning.
  7. Plate and add the chili flakes on top.

Notes

Note: I have a regular food processor which holds a lot at one time, and use it for this soup. A smaller one, while convenient, will make this "not the easiest" gazpacho recipe since it can't hold a lot of material at one time.