SUMMER GAZPACHO

There is nothing better than a cold treat to cool you off in the summer heat! Especially when you're staying at the beautiful Lemon Cello Airbnb in the 110 degree whether in Palm Springs! This savory gazpacho is a great alternative to a cold popsicle or ice cream when you aren’t in the mood for sweets. However, it is just as refreshing!

SUMMER GAZPACHO

SERVINGS: 5 BOWLS
PREP TIME: 50 MINUTES
COOKING TIME: 0 MINUTES
TOTAL TIME: 50 MINUTES

INGREDIENTS

Soup

• 1 large cucumber (diced)

• 1 orange bell pepper (diced)

• 6 whole tomatoes

• ¼ cup of red onion (minced) + extra for topping

• 2 garlic cloves (grated)

• Juice and zest of 1 lime

• 1 teaspoon of Worcestershire sauce

• 1 teaspoon of salt

Herb Salt

• ½ teaspoon of flaky Maldon salt

• ½ teaspoon of dried basil

• ½ teaspoon of dried oregano

• ½ teaspoon of dried dill

• ½ teaspoon of dried sage

Toppings/Add ons

• Herb salt

• Olive oil

• Red onion (diced)

• Avocado (diced)

• Cilantro (minced)

• Sweet corn (off the cob)

• 1 baguette (sliced, toasted, and with butter)

INSTRUCTIONS

1. Peel the Skins off the Tomatoes

   Fill a large pot with water and put it on the stove to boil. While you wait for the water to boil, fill a large bowl with ice water. Additionally, cut X’s in the tops of your tomatoes, and once the water is boiling, put the tomatoes in the boiling water for 30 seconds. After 30 seconds, remove the tomatoes and place them in the ice bath for about 1-2 minutes. Finally, take the tomatoes out of the ice bath and peel them. Now you may chop the tomatoes into small chunks while discarding any hard white parts.

2. Prepare the Soup

   In a new large bowl, combine the tomatoes, cucumber, red onion, garlic, bell pepper, lime juice, lime zest, salt, and Worcestershire sauce. Put the bowl in the fridge for about 25-30 minutes in order to chill the ingredients and allow the flavors to meld.

3. Prepare the Herb Salt

   Combine the ½ teaspoon of salt, dried oregano, dried basil, dried dill, and dried sage in a small bowl.

4. Prepare the Toasted Baguette

   Slice and toast a baguette and spread butter on top (my favorite is Kerrygold Garlic and Herb Butter). '

5. Blend the Soup

   Once the ingredients are fully chilled, take the bowl out of the fridge and pour the ingredients into a blender or food processor. Use the pulse setting to slowly blend the mixture until liquid yet slightly chunky (don’t fully blend the mixture to liquid; make sure to leave some chunks to create texture).

6. Serve in a bowl topped with corn, red onion, avocado, cilantro, a sprinkle of herb salt, a drizzle of olive oil, and a side of toasted baguette!