It’s summer and what’s more summery than tomatoes? I was playing around with gazpacho recipes for a personal chef client of mine, and settled on this idea. Sun dried tomatoes lend a deeper layer of  flavor to the soup, but you could certainly make this recipe without them. I’m all about simplicity, so this recipe is meant to be easy and approachable. If you feel like getting creative, try adding some melon, maybe some roasted bell peppers……some hot sauce or other herbs…… anything that you feel would be delicious in this tomato based soup!

Sun Dried Tomato Gazpacho

 

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Prep time

15 mins

Total time

15 mins

 

A bright and refreshing simple summer soup. I like to add extra lemon and lime to my gazpacho right before serving to heighten the citrusy notes, but play around and make it your own!

Author: Grace Brinton

Recipe type: Soup

Serves: 5

Ingredients

• 3 cups fresh tomatoes, diced
• 4 cupes cucumber, diced
• 6 sundried tomatoes
• 24 oz tomato puree
• 1½ tsp salt
• 1 tsp ground black pepper
• Juice & zest of 1 lime
• Handful fresh cilantro
• 2 Tbl extra virgin olive oil
• Optional Additions: 1 cup fresh melon such as honeydew, a little lemon juice.

Instructions

1. Reserve 1 cup fresh tomatoes and 1 cup cucumbers for later- set aside.
2. Add remaining ingredients, except for oil, to a blender and puree.
3. Pour soup into a bowl, add remaing diced tomato and cucumber.
4. Taste for seasoning, you may want more salt or lime juice.
5. Serve drizzled with olive oil and some extra chopped cilantro.

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