This summer garden gazpacho is the perfect way to use all those late summer veggies in the garden or at the Farmer’s Market! This is overt-fat free and super satisfying and filling. I normally top this with a little avocado, but that’s up to you! This makes two huge servings as a meal or serves four as an appetizer soup. 🙂
Gazpacho is a chilled tomato-base soup that originated in Spain. Right now it’s summer and my garden is full of heirloom & cherry tomatoes, sweet & hot peppers, and cucumbers. This summer garden gazpacho is the perfect way to enjoy all the rich flavor of these veggies and also cool off at the same time.
If y’all give this a try, let me know what you think in the comments below! Post a photo to Instagram tag me and use the hashtag #cultivatorkitchen so I can see your summery chilled soup.
- 2 large heirloom tomatoes
- 2 cups cherry tomatoes
- ¼ yellow onion
- 1 small jalapeño, deseeded
- 3 stalks celery
- 1 cucumber
- 1 inch ginger
- 3 garlic cloves
- 2 tbsps ume plum vinegar or ACV
- 1 lemon, juiced
- 2 dried unsulphored apricots
- 1 tsp garlic powder
- 1 tsp paprika
- ¼ tsp black pepper
- ½ cup water
- Toppings: radish, avocado, basil
- Place everything in the blender and blend on high speed till smooth.
- Then blend a few seconds on very low to remove bubbles.
- Chill in the fridge for 15 minutes.
- Add your toppings and serve. Enjoy!
I also have added a red bell pepper and that goes awesome in here!
Also, please don’t forget to subscribe on YouTube, I post every week on Tuesday or Wednesday. Coming to my channel NEW this month, I will be posting a second video every week that will be part of a What I Eat in a Day series, so stay tuned for that! 😉