Gazpacho Soup
This wonderful summer soup can adjust to what's available. All the luscious juicy vegetables work well here: tomatoes, capsicums, cucumbers, zucchinis, red onion, celery. Add plenty of mild fresh herbs such as basil or parsley. If you are in a hurry, omit the garnish - you will still have a delicious soup.
Soup
5 large tomatoes½ large zucchini
½ large cucumber
2 cloves garlic
¼ cup olive oil
Small handful of basil or parsley
3 T lemon juice
1-2 tsp sea salt
¼ tsp cayenne pepper (or less, to taste!)
Garnish
¼ red capsicum, seeded and diced fine½ avocado, diced
½ small red onion, diced fine
Several fresh basil leaves, sliced
1 T olive oil
1 T balsamic vinegar
¼ tsp sea salt
- Chop the soup vegetables small enough for your blender or food processor. Combine with the other ingredients and blend well. Adjust seasoning.
- Combine garnish ingredients in a bowl and mix well.
- Serve soup into individual bowls. Add garnish to each bowl. Finish with a drizzle of olive oil and ground black pepper.
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