4
2 hours
Summer Gazpacho
- 2 x cans Ardmona diced tomatoes
- ½ cup juice from can
- 2 tablespoons extra-virgin olive oil
- 1 medium cucumber, diced
- 1 small yellow bell pepper, seeded and diced
- 1 small onion, diced
- 1 small jalapeno pepper, seeded and minced (Optional)
- 2 medium garlic cloves, minced
- 2 tablespoons sherry vinegar
- 2 tablespoons chopped fresh parsley, basil or coriander
- salt and pepper to taste
- Pour diced tomatoes into a food processor, add juice from can and olive oil to the food processor, blend until puréed.
- Add the cucumber, bell pepper, onion, jalapeño, garlic, vinegar, and parsley, give it another quick blend or pulse, depending how smooth you like your soup.
- Season with salt and pepper. Cover and refrigerate for at least 2 hours before serving.
- Garnish with a handful of diced cucumber, herb of choice, another splash of olive oil, crusty croutons or a sourdough baguette.
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