Gazpacho Soup
October 19, 2019
Ingredients
- 2 large beefsteak tomatoes
- 1 large orange tomato
- 1 large yellow tomato
- 2 ears of cooked and cooled corn
- 1/2 cup of olive oil
- 1 large cucumber, peeled, seeded and diced
- 1 small red onion finely diced
- 2 toes garlic finely chopped
- 1 red bell pepper seeded and finely diced
- 2 teaspoons Braggs liquid amino's (or Worcestershire)
- Salt and pepper to taste
- 1/4 cup fresh basil
Directions
- Step 1 Using Farm Fresh Vegetables is so important with this soup!
- Step 2 Start by washing all the tomatoes and dicing into small pieces. Place in a large bowl.
- Step 3 Using a potato masher, lightly mash to break down and release juices from the pieces of tomato.
- Step 4 Cut the cooked corn off of the cob and break into smaller groupings and add to the tomatoes.
- Step 5 Next add the chopped garlic, the seeded and diced pepper and the seeded peeled and diced cucumber.
- Step 6 Add the diced onion and mix. Then salt and pepper generously.
- Step 7 Add the olive oil and the 2 teaspoons of Braggs liquid amino’s (or Worcestershire) and mix in with a spoon.
- Step 8 Cover and refrigerate for an hour before serving, so flavors have time to blend in and set.
- Step 9 Put into a bowl and top with fresh basil.
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