This gazpacho soup recipe is simply delicious and is jam packed with flavorful vegetable. Gazpacho soup is really healthy and nutritious, and the sublime taste will have you grabbing a second serving in not time. This vegetarian delight, will only take about about a half and hour to prepare. It’s a soup that’s best served cold and involves no actual cooking.

Ingredients

• 2 Large Garlic Cloves
• 1 Egg Yolk
• 1 Thick Slice Bread (Crust Removed)
• 3fl oz Olive Oil
• 1lb Whole Peeled Plum Tomatoes (Canned)
• 2lb Ripe Tomatoes (Deseeded and Chopped)
• 1 Large Onion (Chopped)
• 1 Cucumber (Peeled and Chopped)
• 2 Red Peppers (Seeded and Chopped)
• 1 Tablespoon Tomato Puree
• Sea Salt and Freshly Ground Black Pepper
• 2 Lemons (Cut into Wedges to Serve)

Preparation

Start the gazpacho soup by putting the garlic, egg yolk and bread in a blender or food processor and with the motor running, slowly add the oil in a thin steady stream until the mixture turns to mayonnaise texture. Then add the chopped tomatoes, onion, cucumber, peppers and tomato puree in small batches, and continue blending until the mixture is smooth.

Next season with salt and pepper to taste, and chill in the refrigerator, until ready to serve. Just before serving, check the seasoning and adjust if necessary. Serve this gazpacho soup cold with lemon wedges for squeezing over on top.