SUMMER GAZPACHO SOUP

Summer Gazpacho Soup image

This originally came from a "cooking Enthusiast" catalog and is great to make in the summer when there is an abundance of fresh tomatoes, cucumbers, and herbs.Add a little hot sauce if you like a spicier version. Serve with a crusty garlic bread for an easy light lunch or dinner

Provided by Leslie in Texas

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 11

Ingredients

6 large tomatoes, peeled, seeded, and diced
1 cucumber, peeled, seeded and diced
1 green pepper, seeded and diced
1 medium red onion, finely diced
3 tablespoons red wine vinegar
2 tablespoons extra virgin olive oil
1/2 lemon, juice of
2 tablespoons fresh parsley, chopped
3 tablespoons fresh basil, chopped
2 jalapenos, seeded and diced
salt & freshly ground black pepper, to taste

Steps:

.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.

Nutrition Facts : Calories 143.7, Fat 7.5, SaturatedFat 1.1, Sodium 19.6, Carbohydrate 18.4, Fiber 4.9, Sugar 10.8, Protein 3.7

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