Chilled Tomato Soup

Chilled Tomato Soup

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It’s summer.  It’s hot.  And I have plenty of garden vegetables I need to use.  What better way to enjoy them than this chilled tomato soup, also known as Gazpacho.  I make individual portions in small glass jars and store them in the fridge for an easy, refreshing meal on the go.


1 red onion

2 cups of french bread cubed and toasted slightly

1 bunch of parsley

2 cloves of garlic

6 Tbsp of lemon juice

4 Tbsp of red wine vinegar

4 Tbsp of olive oil

Salt to taste

6 medium tomatoes, cut roughly

2 cucumbers, peeled and cubed

2 red bell peppers

sour cream for garnish

In a large blender, add onion, parsley, garlic, lemon juice, vinegar and salt.  Pour in toasted bread cubes and blend.  Add tomatoes, cucumber, red bell pepper and olive oil.  Blend until smooth.  Pour into a large bowl and chill 2 hours.

Garnish with sour cream and parsley before serving.