Chilled Gazpacho and Basil Soup

Author: WildAJA

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Savor the cool, refreshing taste of our Gazpacho and Basil Soup. Bursting with the essence of ripe tomatoes and garden-fresh basil, this chilled delight offers a revitalizing escape from the summer heat. A symphony of flavors that’s sure to rejuvenate your palate.

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Ingredients:

Number of portions: 4
4
large tomatoes, chopped
1
cucumber, peeled and chopped
1
red bell pepper, chopped
1
small red onion, chopped
2 Clove(s)
garlic, minced
3 Cup(s)
tomato juice, avoid sugar
1/4 Cup(s)
extra-virgin olive oil
2 Tablespoon(s)
red wine vinegar
Acc. to taste
salt and pepper
A handful of fresh basil leaves
Optional toppings: diced cucumber, extra basil leaves

Preparation:

Preparation time: <15 min.
  1. In a blender or food processor, combine the chopped tomatoes, cucumber, red bell pepper, red onion, and minced garlic.
  2. Blend until the mixture is smooth and well combined.
  3. While the blender is running, slowly pour in the tomato juice, extra-virgin olive oil, and red wine vinegar.
  4. Season the soup with salt and pepper to taste. Blend again to ensure everything is fully mixed.
  5. Add the fresh basil leaves to the blender and pulse a few times until the basil is incorporated into the soup. You can adjust the amount of basil to your preference.
  6. Taste the soup and adjust the seasoning if needed.
  7. Transfer the gazpacho to a large bowl or pitcher and refrigerate for at least 2 hours to allow the flavors to meld and the soup to chill.
  8. Once chilled, give the soup a good stir before serving.
  9. Ladle the cold gazpacho into bowls and garnish with diced cucumber, and extra basil leaves if desired.
  10. Serve the refreshing gazpacho and basil soup as a starter or a light summer meal.

Author: WildAJA

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