(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
1/2 pound cucumber
1 Red onion
1 Clove garlic
1/4 cup olive oil
2 tbs balsamic vinegar
1/2 tps cumin
1 tps salt
1 tps black pepper
Chop and dice tomatoes and cucumbers .
Finley chop onion and garlic and pepper (pepper is optional).
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.