This is such a light, soft and refreshing soup with very low effort.  It holds all the flavours of summer.  It would be lovely garnished with a diced avocado or mango pieces added to the salsa.  It is best served the day it is made.

summer gazpacho with a garden salsa

serves 4

ingredients

4 – 5 large ripe tomatoes, roughly chopped

1 small chilli, seeded

2 tablespoons of cold-pressed olive oil

juice of one lemon

1/2 teaspoon of fine rock salt

1 sweet red capsicum or pepper

1 medium cucumber, peeled

salsa

2 tablespoons of finely sliced fresh basil

2 tablespoons of chopped coriander

half a lemon with zest

salt and pepper

garnish

small slivers of green pepper

small red & yellow cherry tomatoes, halved

handful fresh mint leaves

drizzling of olive oil

preparation

  1. Wash the vegetables, peel the cucumber and set aside a quarter of the cucumber and red pepper.  Chop these into small cubes and set aside.
  2. Place the tomatoes in a blender; add half of the seeded chilli, olive oil, lemon juice, salt, the remaining cucumber and capsicum or red pepper.
  3. Blend on the highest speed for a minute or two or until smooth.  Taste, adding more salt if needed and tasting for spiciness, you may want to add the remaining half chilli.  Pour into a jug and place in the fridge for 1 – 2 hours or until cool.

prepare the salsa

  1. Combine the finely chopped fresh basil and coriander, drizzle with olive oil, season with salt and pepper and squeeze lemon juice.  Stir to combine.

serve

Divide the gazpacho between four bowls, spoon on the salsa, a few cherry tomatoes, slivers of green pepper or capsicum, fresh mint leaves, and a drizzle of olive oil.

summer gazpacho with a garden salsa

 Goodness shared from Stacey