Tomato Gazpacho: A Chilled Summer Soup
This traditional tomato gazpacho is loaded with fresh veggies making it an easy summer meal!
Servings: 4 servings
Ingredients
- ½ cup red pepper chopped
- ⅔ cup cucumber chopped
- 1 garlic clove
- ⅓ cup red onion chopped
- 4 Roma or plum tomatoes chopped
- 2 cups tomato juice
- 2 tablespoon olive oil
- ½ teaspoon sea salt
- ¼ teaspoon ground pepper
- 2 teaspoon Worcestershire sauce
- 1 teaspoon white wine vinegar
- 1 teaspoon sherry
- 4 tablespoon creme fraiche
- ½ an avocado diced
- 2 ounces lump crab meat optional
Instructions
- Place red pepper, cucumber, garlic, onion, tomato, tomato juice and olive oil in a blender. Blend at low speed until just slightly chunky. Add salt, pepper, Worcestershire, vineagr and sherry; blend again on low for one minute or until desired consistency. Place in a large bowl and refrigerate for at least 2 hours.
- To serve, top with 1 tablespoon creme fraiche, diced avocado and crab meat.