Summer is behind and fall is upon us. Which means we need those cozy soups or warming gazpacho like this to keep us warm & make us feel comfortable. Although this is a summer soup, adding the ghost pepper makes it a perfect fall soup. Ghost peppers add a nice spice kick to the soup that makes this cold soup a heart warming soup.
I love soups of all kinds as far as they are vegetarian. They are filling, delicious and comforting. This soup which is originally from Spain is made with raw ingredients. The traditional recipe also calls for stale bread to be blended with the other ingredients. Instead, I used bread as a topping for this recipe. Adding bread will make this soup more creamy and if that’s what you are looking for, give it a try.
There aren’t too many steps to make this Gazpacho. Just gather all your ingredients for the soup, blend them together, pour and enjoy with some croutons. In case you do not have white wine vinegar, replace with lemon juice.
I served mine with some homemade sourdough bread. But you can also use any whole wheat bread at home. Simply cut the bread slices into bite size pieces, drizzle some olive oil, salt & toss them in the oven at 400 deg for 20 minutes.
Easy 2 Step Heirloom Tomato Gazpacho with Roasted Pepper
Ingredients
- 2 large Heirloom Tomatoes I used 1 yellow & 1 red
- 80g English Cucumber Or 1 medium size cucumber
- 4 Sweet peppers I used 2 yellow & 2 red
- 1 small Ghost Pepper Or red chili pepper or just use 1/2 t paprika
- 2 medium Garlic pods
- 4 Tbsp. White wine vinegar or Lemon juice
- 4 Tbsp. Extra virgin olive oil (EVOO)
- 1/2 tsp. Cumin
- Salt to taste
- Sourdough bread crumbs for topping or regular whole wheat bread
Instructions
- Fire roast the ghost pepper on fire, deseed & remove the stem
- Blend all the ingredients into a smooth base
- Top off with some toasted bread, microgreens or chopped tomatoes & cucumbers.
- Enjoy!
