Puréed Gazpacho with Flower Garnish

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Puréed Gazpacho with Flower Garnish

Gazpacho-soup-wb

Nothing spells summer better than gazpacho soup. This puréed version is elegant and great to serve when entertaining for lunch or dinner.

Ingredients

 2 pounds (approximately) ripe organic tomatoes, cored and roughly cut into chunks
 1 jalapeño pepper, cored, seeded and cut into chunks
 1 cucumber, 6-8 inches long, peeled and cut into chunks
 1 small red onion, peeled and cut into chunks
 ½ cup green bell pepper cut into chunks
 ½ cup red bell pepper cut into chunks
 1 clove garlic, peeled
 3-4 leaves fresh basil (to taste)
 3 tablespoons extra-virgin olive oil, optional
 2 teaspoons lime juice
 2 teaspoons salt (adjust to taste)
 1 teaspoon sherry or apple cider vinegar (adjust to taste)
 ½ teaspoon ground cumin
 1 pinch sugar
Garnish
 Chives, minced
 Cucumbers, finely chopped
 Cherry tomatoes, halved
 Edible flowers
 Olive oil for drizzling

Instructions

1

Combine tomatoes, jalapeño, cucumber, onion, green and red bell pepper, garlic, and basil in a food processor. Work in batches if necessary. Blend at high speed until smooth.

2

Add the olive oil, lime juice, salt, vinegar, cumin, and sugar. By blending in this fashion, the soup will become emulsified.

3

Transfer to a large pitcher (preferably glass) and chill until cold, at least 4 hours (delicious stored overnight).

4

Before serving, adjust the seasonings with salt and vinegar. If soup is too thick, stir in a few tablespoons of ice water. Serve in glasses or bowls.

5

Garnish: Place 1-2 tablespoons of minced chives, cucumbers, and 3 halved cherry tomatoes into a bowl. Then, pour in the cold soup. Top with edible flowers and a drop or two of olive oil. Make sure your edible flowers are pesticide free.

Note: If you wish to make this oil-free, omit the olive oil.

Serves 5

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Ingredients

 2 pounds (approximately) ripe organic tomatoes, cored and roughly cut into chunks
 1 jalapeño pepper, cored, seeded and cut into chunks
 1 cucumber, 6-8 inches long, peeled and cut into chunks
 1 small red onion, peeled and cut into chunks
 ½ cup green bell pepper cut into chunks
 ½ cup red bell pepper cut into chunks
 1 clove garlic, peeled
 3-4 leaves fresh basil (to taste)
 3 tablespoons extra-virgin olive oil, optional
 2 teaspoons lime juice
 2 teaspoons salt (adjust to taste)
 1 teaspoon sherry or apple cider vinegar (adjust to taste)
 ½ teaspoon ground cumin
 1 pinch sugar
Garnish
 Chives, minced
 Cucumbers, finely chopped
 Cherry tomatoes, halved
 Edible flowers
 Olive oil for drizzling

Directions

1

Combine tomatoes, jalapeño, cucumber, onion, green and red bell pepper, garlic, and basil in a food processor. Work in batches if necessary. Blend at high speed until smooth.

2

Add the olive oil, lime juice, salt, vinegar, cumin, and sugar. By blending in this fashion, the soup will become emulsified.

3

Transfer to a large pitcher (preferably glass) and chill until cold, at least 4 hours (delicious stored overnight).

4

Before serving, adjust the seasonings with salt and vinegar. If soup is too thick, stir in a few tablespoons of ice water. Serve in glasses or bowls.

5

Garnish: Place 1-2 tablespoons of minced chives, cucumbers, and 3 halved cherry tomatoes into a bowl. Then, pour in the cold soup. Top with edible flowers and a drop or two of olive oil. Make sure your edible flowers are pesticide free.

Note: If you wish to make this oil-free, omit the olive oil.

Serves 5

Puréed Gazpacho with Flower Garnish
IngredientsDirections