Although summer is pretty much over and winter is looming over our heads, this tomato gazpacho will be the perfect pick me up to remind you of hot summer days chilling at the pool. What’s better than a cold tomato soup served with some fresh baguette and cheese?
As tomato season is coming to an end, be sure to take advantage and whip up a couple batches of this easy to make soup.
My favorite thing about this recipe is that it is so easy to put together, and is the perfect amount for an on-the-go lunch. This gazpacho is also great to make ahead and keep in your fridge. Allowing the soup to sit overnight gives the flavors time to marinate and develop beautifully. It’s truly magical.
- Prep Time:2 minutes
- Cook Time:3 minutes
- Total Time:5 minutes
- 3 Roma tomatoes
- 1/4 red bell pepper
- 4-5 basil leaves
- 1 cucumber, deseeded
- 2-3 tablespoon olive oil
- 1/2 lemon, juiced
- 1/4 jalapeño
Cut all the the vegetables.
#SpoonTip: I used 1/4 of a jalapeño, but I would add it bit by bit if you’re not sure how spicy you can handle it.
Place all the veggies and lemon juice into the blender and “blitz,” as Jamie Oliver would say.
Drizzle in olive oil and season with salt and pepper.
#SpoonTip: Add more olive oil if you want a creamier texture.
Pour into a mason jar and enjoy.