Summer Tomato Gazpacho (Edit recipe)

It’s been said, “If you can’t stand the heat, get out of the kitchen!” But, in this case, you’ll want to get into the kitchen for this seasonal soup that won’t require you to heat up any pots, pans or the oven.

This Summer Tomato Gazpacho is a chilled soup that’s both Whole30 and Plant-Based Whole30 friendly, and it’s packed with flavor from garden-fresh ingredients that are in peak season right now.

10 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	51
Fat:	5 g
Carbohydrates:	2 g
Protein:	0 g
Cholesterol:	0 g
Sodium:	188 mg
Fiber:	1 g
Sugars:	1 g
Calculated per serving.

by Reed Dunn

View original recipe

Serves: 6

Ingredients

1.5 lb Tomato, ripe (about 4 large tomatoes)
.5 English Cucumber
1 Red Bell Pepper
.25 Red Onion
1 Jalapeño
1 clove Garlic
10 - 12 fresh Basil
1 tsp Kosher Salt
.5 tsp Ground Fresh Black Peppercorns
.5 tsp Ground Cumin
2 Tbsp Olive Oil
2 tsp Balsamic Vinegar

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Prepare vegetables: Cut tomatoes into large chunks, removing seeds. Peel and rough chop cucumber. Chop red bell pepper and jalapeno pepper, removing seeds and stems.
Add prepared veggies to a blender with the rest of the ingredients. Secure lid and blend on high until smooth.
Pour into glass jars or other air-tight containers with a lid and refrigerate at least two hours, up to overnight. Serve in small bowls with a spoonful of Shirazi Salad to garnish (optional).
*Note: Only use half of the jalapeno pepper to start, if you're concerned about the spice level.