Tis the season for fresh, juicy tomatoes and therefor the perfect time to make gazpacho!

This version has chilli but if you do not like the heat, leave it out. Traditional gazpacho is made with sherry vinegar and I use lime or lemon juice instead. I omit the olive oil for a lighter soup! I use my bread rather than a white bread.

This soup is wonderful as an appetiser before a meal or as a centrepiece for a main meal! It is delicious!

Gazpacho Soup

Ingredients

6-8 organic, ripe tomatoes (about 1 kg)

1/2 red onion, peeled and roughly chopped

1/2 tsp ground cumin

2 cloves garlic, peeled and sliced

juice from 1/2 large lime or lemon

1 red chilli pepper or a couple pinches of chilli flakes (optional)

1/4 cup homemade soup stock (no salt or fats added)

1 slice homemade bread (for recipe, see blog on 8 January 2022, ‘Homemade Bread Free From Grains, Yeast and Eggs!)

1/2 red, yellow or green capsicum, stem and seeds removed

1 cucumber, ends trimmed

1 scallion, thinly sliced (for topping)

1 tsp sea salt

1/2 tsp pepper to taste

Method

Soak one piece of homemade bread in the soup stock until totally saturated. Add stock and bread to a high speed blender. Place the tomatoes, onion, cumin, garlic slices, fresh chilli or chilli flakes, lime juice, cucumber and pepper to a blender and run on  high until smooth.  Taste and adjust flavours. Empty soup into a glass container with airtight lid. Refrigerate for 3-4 hours.

Serve topped with finely chopped scallions

Enjoy!