“A salad in a soup!” This blend of chilled tomatoes and cucumbers is a refreshing take on traditional gazpacho.

We recommend serving with an equal amount of relish to soup ratio.

Aerial view of peppers being finely chopped.
4 lbsripe early girl tomatoes, cored and quartered
1finely chopped red onion
2-4cucumbers, peeled, seed and finely chopped
2 cupsmixed colored peppers, gypsy or bell, finely chopped
1-2hot peppers, such as Hungarian wax, finely minced
3cloves of garlic, peeled and crushed
2sprigs of basil
1 tbspred wine vinegar
picked basil leaves and a drizzle of olive oil to garnish
Quartered tomatoes, crushed garlic, and basil being mixed with hands in a bowl.

Combine your cored and quartered tomatoes, crushed garlic and 2 sprigs of basil in a bowl and sprinkle with 1 tsp of salt in a bowl and let stand in the refrigerator for 3 – 4 hours.

Combination of peppers, red onion, and vinegar being mixed in bowl.

Finely chop the red onion and cover with about 1 tbsp red wine vinegar and allow to macerate. Separately, combine your finely chopped cucumbers, peppers, and hot peppers in a bowl. After the onions have macerated for at least 15 minutes, combine with the other ingredients and chill.

Blended tomatoes being strained over large bowl to collect juice.

When ready, remove the garlic and basil from the tomatoes and blend until smooth. Keep the tomatoes cool, either back in the refrigerator or in a bowl of ice as the foam dissipates and air bubbles out from the blending. The tomatoes should darken as this occurs.

Chilled tomato blend being ladled into bowl for serving.

After the foam and air pockets have disappeared, ladle into bowls, add a generous scoop of the chilled relish, drizzle with olive oil, and garnish with fresh picked basil leaves. Serve immediately.

Finished product of gazpacho which consists of equal parts relish and chilled tomato blend.