Summer Gazpacho Soup

READY IN: 30mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • .Put 1/2 of the tomatoes and a handful of the diced cucumber aside.
  • Add all remaining ingredients into pot and puree with an immersion blender. (Or use a blender or processor to puree).
  • Stir in reserved tomatoes and cucumbers and season to taste with salt and pepper.
  • Refrigerate for at least 2 hour before serving.
  • If desired, soup can be thinned with canned tomato juice.
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