Royal Gazpacho Soup

Easy to make from abundant summer vegetables like tomatoes and cucumber. Served with hearty bread this soup will be at the top of my favorite meal list.

Served

This is a most refreshing summer soup full of raw vegetables and wonderful flavor. Fresh ripe tomatoes by themselves are already delicious but in combination with cucumber and bell peppers they are simply of royal status in their own right attested to also by the Spanish tradition of this treat.

Getting Started with Cooking

Dinner

Get in Advance:

3 large (or 10 small) ripe tomatoes, peeled and chopped

½ large red onion, chopped

1 cucumbers, peeled and sliced

2 sweet red bell peppers, seeded and chopped

½ stalk of celery, coarsely chopped

3 cloves garlic or 2 long garlic scapes, chopped

2 tablespoons red wine vinegar

½ tablespoon raw honey (or Agave syrup)

1quarter teaspoon smoked paprika

½ teaspoon hot sauce

2 tablespoons tomato paste (optional)

Have On Hand:

Lemon juice, Crisp bread

Ingredients

Recipe

(Adapted from and expanded to low-salt, low-fat (Esselstyn Plant Diet) from nourishingjoy.com):

For 3 Portion. Prep time 60 min and an essential maturing for 8 hours in fridge.

Peel tomatoes

Place tomatoes for 1-2 min into boiling water which should split their skin. If this does not happen hold the tomato under water with a perforated ladle and poke their skin with a sharp knife.

Transfer quickly with the perforated ladle into ice water for down cooling

Strip off the skin and collect peeled tomatoes

Chop the vegetables

Chop Coarsely

Peeled tomatoes after removing the hard stem root, read onion, peeled cucumber and seeded red bell peppers. Celery,

Mince finely garlic cloves

Set aside 20% of the vegetables as garnish

cutting larger pieces into smaller pieces

Puree remaining vegetables

Using a blender work in batches (3 batches)

Blend slowly to desired consistence of a granular puree

Add to the last batch