I’m still dragging and haven’t been feeling well since our return from Utah and I’ve been craving soup but with the heat index over 100F a nice refreshing no-cook summer soup with fruit and veggies straight from our garden is just what the doctor ordered. Oh my gosh this soup is beyond wonderful and I found myself just pouring some from the big pitcher in the fridge and drinking it without all the added fancy little bits of extra diced watermelon, cucumber & tomato. This is just so delicious I can’t stop drinking it. I love that everything other than the onion and garlic came straight from our garden so it couldn’t be fresher. This is one recipe that I could enjoy all summer long and once our garden is done for the season I’ll be having watermelon tomato gazpacho withdrawal…but something to look forward to next summer!
1/2 cucumber, diced
2 very ripe medium tomatoes, diced
1 clove garlic
2 TBS minced sweet onion
1/2 jalapeno, seeded
10 basil leaves
1/4 cup good quality extra virgin olive oil
Extra diced watermelon, cucumber & tomato as well as basil leaves for garnish.
Put first eight ingredients into a blender and process until very smooth. Strain the liquids through a Chinois and then season to taste with salt & pepper (if you want your gazpacho with more texture just skip the straining step). Chill over night or until very cold and then pour into serving bowls and garnish with the extra diced watermelon, cucumber, tomato and a fresh basil leaf.
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