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Raspberry Gazpacho
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Description
Chilled Raspberry Gazpacho makes a delicious summertime lunch or dinner. Super easy to make and it’s at its best when served the following day.
Ingredients
- 4 Medium Tomatoes On Vine, Roughly Chopped
- ¼ Cucumber, Peeled, Roughly Chopped
- ½ Red Sweet Pepper, Seeds Removed, Roughly Chopped
- ½ Yellow Bell Pepper, Seeds Removed, Roughly Chopped
- ¼ Sweet White Onion, Roughly Chopped
- ½ cloves Garlic, Minced
- 2 Tablespoons Cider Vinegar
- ½ cups Water
- 3 Tablespoons Olive Oil
- ½ cups Crushed Bread, Without Crust
- 1 cup Fresh Raspberries, Washed
Preparation
Transfer chopped vegetables into a blender or a food processor. Add minced garlic, cider vinegar, water and olive oil. Blend for a couple of seconds.
Add bread crumbs. Blend. Add raspberries and blend until smooth. If you like your gazpacho silky smooth, you can pass the soup through a sieve.
Raspberry Gazpacho can be served immediately, it is best kept in the refrigerator overnight.
Just before serving, chop a little bit of cucumber, onion, red sweet pepper and yellow bell pepper for garnish. You can also sprinkle croutons on top. Serve chilled.
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