Gazpacho
A basil-y take on this nourishing and refreshing chilled soup of fresh vegetables married with high-quality olive oil. This gazpacho is a garden staple of ours on hot summer evenings!
Ingredients
- 8 large tomatoes
- 2-4 garlic cloves
- 1 onion
- 4 large carrots
- 1 cucumber
- 2 celery stalks
- 1 bell pepper
- 1 cup basil chopped
- 4-5 Tbsp olive oil
- pesto (optional)
Instructions
- Dice one carrot and set aside.
- Roughly chop the rest of the vegetables and add to a blender or food processor with the olive oil.
- Blend everything together until the mixture is smooth with no large chunks.
- Stir in the diced carrot and set aside a little bit for topping.
- Transfer to a container and store in the refrigerator until chilled.
- When serving, top with basil leaves, a sprinkling of chopped carrots, a drizzle of pesto and serve with a piece of crunchy bread.
Tried this recipe?Let us know how it was!
Playlists: Reggaeton, Lady Country, Island Happy
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