Summer has passed and although it is cooling down a bit there are still some warm days where a nice gazpacho using the season’s bounty of tomatoes is welcome. From Heirlooms to Roma’s, the early fall tomatoes are rich from the summer’s intense rays of sun. I’ll be honest, there is nothing quite like the taste of an Italian tomato but whether you grow your own or pick them up at the farmer’s market this soup is packed with flavor. I usually chill my gazpacho for at least an hour but with this version I ate it room temperature straight out of the blender. I served it with home made raw flax crackers (which I may post another time) but you can pick up some at your local health food store. I love the Mexican Harvest crackers by Foods Alive. Gazpacho (originally from Spain) can be chunky but this version is smooth and creamy with a little kick to it thanks to the addition of a fresh Jalapeno pepper. Omit the pepper if you prefer a milder flavor. Typically, bread is included in a traditional gazpacho recipe but I decided to skip it not wanting the extra carbs. Garnish with drizzled olive oil, chopped avocado and spring onions or any other topping to your liking.
2 cups seeded tomatoes, chopped
½ purple onion , diced
1 clove garlic, minced
2 sweet red peppers
1 stalk celery, with leaves, diced
1 cup peeled and seeded cucumber, cubed
handful chopped cilantro
2 tablespoons cilantro
½ jalapeno pepper (optional)
pepper to taste
salt to taste
1 cup water
Place all the ingredients into a blender or food processor and blend until smooth.