Tomato season is pretty much over, so this is a great way to use up those last tomatoes. This meal only takes 8 minutes to prepare! This cold soup is great alone OR you can sprinkle with crushed tortilla chips for a fun, additional crunch. Serve with crusty bread and a side salad for a complete meal. If you want to add protein, top the gazpacho with fresh crab. It’s delicious.
Author: Sarah Koszyk
Recipe type: Soup
Cuisine: American, Spanish
Serves: 4
Ingredients
6 ripe tomatoes cut into chunks
2 Persian cucumbers cut into chunks
2 garlic cloves
1 jalapeno, chopped in half and deseeded
¼ cup red wine vinegar
Salt & Pepper for taste
Instructions
In a blender or food processor, add all the ingredients and puree.
So simple!
Chill in refrigerator overnight and serve the next day, chilled.