As much as I love to cook, some nights I just don’t have the motivation in me. In the colder months, those nights mean grilled cheese and tomato soup. I keep a carton or two of Trader Joe’s Tomato & Roasted Red Pepper Soup on hand, and I’ll grab a loaf of bread and nice cheese for a quick and easy dinner. In the warm summer months, the idea of a hot tomato soup isn’t very appealing. Luckily, gazpacho provides a quick and healthy alternative. A rough chop of a few ingredients, a few pulses in the blender or food processor and viola! Soup is ready. Chill it for a minimum of 30 minutes and you’ll enjoy a taste of summer — sweet tomatoes, a bite of garlic and onion, and a gentle spice.
Quarter four medium sized tomatoes and place in a high powered blender or food processor.
Roughly chop 1/2 a red onion. Add that to the tomatoes along with three cloves of garlic.
Roughly chop 1/2 a large cucumber and 1/2 a green pepper. Add that to the food processor as well.
Pour in 1/2 cup of low sodium vegetable stock, two tablespoons of olive oil, one tablespoon of red wine vinegar and one teaspoon of apple cider vinegar.
Pulse until your soup reaches the desired consistency (we like ours a little chunkier). Season with salt, pepper and red pepper flakes. Pulse again and adjust seasoning.
Allow the soup to chill for 30-45 minutes before serving.
- 4 medium sized tomatoes, quartered
- 1/2 red onion, roughly chopped
- 3 cloves of garlic
- 1/2 large cucumber, roughly chopped
- 1/2 green pepper, roughly chopped
- 1/2 cup vegetable stock
- 2 tbsp olive oil
- 1 tbsp red wine vinegar
- 1 teaspoon apple cider vinegar
- Red pepper flakes, to taste
- Salt and pepper
- Combine vegetables in a high powered blender or food processor.
- Pour in vegetable stock, olive oil, red wine vinegar and apple cider vinegar.
- Pulse until your soup reaches the desired consistency. Season with salt, pepper and red pepper flakes. Pulse again and adjust seasoning.
- Allow the soup to chill for 30-45 minutes before serving.