There's nothing better than a cold soup on a hot day. This is a simple gazpacho recipe using several fresh summertime ingredients. It's delicious and light, but could easily be spiced up or flavored with other ingredients. Serves 2.
1 Yellow tomato, core removed, quartered (or use 1-2 cups of sungold cherry tomatoes)
1 Green tomato, core removed, quarterd
1 Small cucumber, or 1/2 large, seeded, peeled and cut into large chunks
3 Garlic cloves, peeled
1 Purple sweet pepper,
Juice from 1 lime
Salt and Pepper to taste
Garnish: Caramelized Cabbage and Onions (optional)
Place all ingredients in a blender and pulse until the gazpacho is soupy but with a slightly chunky texture. Chill in the refrigerator until ready to serve. Add a dollop of Caramelized Cabbage and Onions as a garnish.