Saturday Soup: Gazpacho

(CMR) Think all soups need to be served hot?  Think again

Today CMR is sharing with you the recipe for a soup that can be served cold- yes you heard right ‘cold' and particularly good if you've got a lot of tomatoes.

We're sharing the recipe for Gazpacho!

Here's what you'll need:

1 1/2 pounds tomatoes

Tomato juice

1/2 pound cucumber

1 Red onion

1 Clove garlic

1/4 cup  olive oil

1 Lime

2 tbs balsamic vinegar

1/2 tps cumin

1 tps  salt

1 tps black pepper

Preparation:

Chop and dice tomatoes and cucumbers .

Finley chop onion and garlic  and pepper (pepper is optional).

Directions:

Fill your soup pot with water , allowing it to come to a boil on medium-heat.

Drop the tomatoes into the boiling water for 15 seconds.

Remove the tomatoes and place in a ice bath and, once cooled blend  into a juice like consistency.

Combine all of your gazpacho ingredients in a blender or food processor, and puree for 1 minute or until the mixture reaches your desired consistency.

Transfer the soup and refrigerate for 4 hours or until completely chilled.

Garnish and serve.

Happy Saturday.