Sungold Tomato Gazpacho Recipe

Serving Size: 4-6

Total Time: 80 minutes

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Soup may have a season, but gazpacho is an all year round classic. Enjoy this sweet, refreshing recipe on a chilly evening in November or a sunny afternoon in the middle of June. 

Ingredients:

- 2¼ lbs ripe Sungold tomatoes

- 1 medium or 2 small green bell peppers chopped

- 1 cucumber (peeled, seeded, & roughly chopped)

- ½ red onion chopped

- 2 garlic cloves

- 4 to 6 tbsp sherry vinegar

- 1 tbsp lemon juice

- ¼ tsp smoked paprika

- Kosher salt

- ¼ cup olive oil (more to drizzle)

Optional Toppings:

- ½ diced avocado

- ½ cucumber (peeled & diced)

- 2 tbsp minced red onion

- Fresh burrata cheese

- Olive oil to drizzle

- Snipped chives

- Sea salt

- Ground black pepper

Instructions:

1. In a blender, combine the tomatoes, green bell pepper, cucumber, red onion, garlic, 4 tbsp vinegar, lemon juice, paprika, oil & a large pinch of kosher salt.

2. Blend until smooth, adding water as needed if the soup is too thick.

3. Taste and add more salt & vinegar as needed.

4. Refrigerate the soup for 1 hour or until chilled.

5. Serve with your choice of toppings.

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