Summer gazpacho soup


Serve me gazpacho and a stuffed avocado for lunch and I am a happy girl!  Gazpacho is a great soup for the summer because it is served cold and is made with the bounty of the season: tomatoes.  This recipe was inspired by the Gazpacho a la Shepherd Street recipe in Cooking with Trader Joe’s: Skinny Dish.


Simple Gazpacho

Makes 5 1-cup servings



4 organic on-the-vine tomatoes

1 large organic English seedless cucumber

1/2 small red onion

1 red bell pepper

4 cloves of garlic

3 tablespoons red wine vinegar

1/2 teaspoon salt

Sliced avocado (for garnish)



1. Quarter the tomatoes, cucumber, and bell pepper.

2. Blend all ingredients in a blender, food processor, or a Vitamix until smooth (or desired consistency).

3. Chill in the fridge for at least 1 hour (Flavors will enhance over time and taste best when ice cold.  This soup is even better the next day.)

4. Top with sliced avocado.