A fruits and vegetable fast will drive a girl to all sorts of creativity in the kitchen. Especially when she's gone overboard at the farmers market. I've been craving soup lately for some reason, but since it's still rather warm outside, I thought a cold soup would be the best bet. I was waffling between a raw Tomato Basil Soup and gazpacho. Since I needed to use up as many vegetables as I could, I pulled out the food processor, some tomatoes, peppers, an onion, garlic, and cilantro and got to work. This soup is so easy to make, and it's absolutely delicious.
I modified a gazpacho recipe from Vegetarian Times for an easy, chunky gazpacho version.
(Adapted from Vegetarian Times)
3 large ripe tomatoes, stemmed and quartered
1 large ripe tomato, finely diced
1 cucumber, peeled and sliced (finely dice about a handful and reserve)
1 green peppers, seeded and quartered (finely dice about a handful and reserve)
1/2 red pepper, seeded and halved again (finely dice about a handful and reserve)
1/2 large red onion, peeled and sliced thickly (finely dice about a handful and reserve)
2 Tbs. olive oil
2 Tbs. cider vinegar
2 large cloves garlic
Large handful of cilantro
Salt and freshly ground black pepper to taste
Avocado, diced for garnish (optional)
Place diced tomatoes, cucumbers, green and red peppers and onion in a large bowl. Combine the remaining tomatoes, cucumber, peppers, and onion in food processor. Add olive oil, vinegar, garlic, salt and pepper, and cilantro. Pulse until mostly smooth, then pour into the bowl with the diced veggies and stir to mix. Serve immediately at room temperature or chill. Top with diced avocado right before serving.