When the mercury is rising, the last thing you want to do is crank up your oven or stand over a hot stove. Gazpacho, a cold tomato soup, is an excellent option for a healthy and refreshing no cook meal. Just whip up a batch in your blender and refrigerate until chilled for a delicious and quick light lunch.
Tomatoes are a great source of cancer preventing lycopene, as well as Vitamin C and other antioxidants. By not cooking the tomatoes, you also benefit from preserving more of their nutrients. Take advantage of this prime tomato season and pick up a bag from your local farmer’s market (they just taste better when you buy them outside) and enjoy this lovely soup!
2 thick slices stale French bread, crusts removed
1 pound ripe tomatoes, cored
2+ garlic cloves, peeled and halved
1 thick slice red or white onion, coarsely chopped
1 to 2 tablespoons sherry vinegar or wine vinegar
1/2 cup to 1 cup ice water, depending on how thick you want your soup to be
Salt and pepper
1/2 cup finely chopped cucumber
1/2 cup finely chopped green pepper
1/2 cup small croutons
1 hardboiled egg, finely chopped
Place the bread in a bowl and sprinkle with a little water to soften it.
Combine the bread, tomatoes, garlic, onion, olive oil, vinegar and salt in a blender. Blend until smooth. Taste and adjust seasonings. Pour into a bowl or pitcher, thin out as desired with water and cover and chill for several hours.
Serve in glasses or bowls and garnish as desired.