Gazpacho Soup

by Hugh

Gazpacho Soup

This is one of my summertime favorites. I have my own garden and there are times when the tomatoes and cucumbers are so plentiful that I’m eating them everyday which is great, and this recipe for Gazpacho Soup is a nice change up to eating them straight from the vine (which I also love) or in a regular garden salad.

3 large tomatoes

2 cucumbers

1 stalk celery

1/3 bunch chopped cilantro

1 small hot pepper (optional)

½ avocado

¼ sweet onion (optional)

juice from 1 lime

Either chop and mix all ingredients or pulse in food processor until desired chunkiness is achieved. Pour into a bowl and garnish with a few cilantro leaves.

I prefer to use Japanese, Armenian or other soft skinned cucumbers which are softer on the palate and easier to digest. If you like a crunchy gazpacho soup dice a celery stalk and add it into the mix. And obviously this gazpacho soup could be chunkier or smoother depending on how long you process it.

One could add a small amount of garlic, cumin powder or as noted above a small hot pepper if they are looking for a bolder flavor, however over time most people find that as their taste buds come alive again that all veggies are bursting with their own natural flavors and are better enjoyed and savored without additional strong seasonings added.

There’s nothing as wonderful as a fresh ripe juicy tomato bursting with its own natural flavors, mixed together with the other fresh ingredients of this Gazpacho Soup. Truly a marriage made in heaven.

**note ~ a ripe lime should be yellow skinned, or at least not a deep green as usually seen in most stores. Ask your grocer or farmer if they can provide you with ripe limes. Of course this may be good reason to plant your own lime bush.