Popular Conditions & Diets
Ingredients
9
Serves
4
Recipe by Fran Allen
Ingredients
9
Serves
4
Quick Meal
3 cups
Tomatoes
(heaping) chopped
1 cup
Cucumber
peeled and chopped
1 cup
Red Bell Pepper
chopped
1/4 cup
Red Onion
chopped
2
Garlic Cloves
Appetizer
Gluten-Free
1 tsp
Sea Salt
2 tsp
Sherry Vinegar
1/2 cup
Extra-Virgin Olive Oil
1 Tbsp
Fresh Basil
chopped, for garnish
1
In a high-speed blender or food processor add the chopped tomatoes, cucumber, red pepper, red onion and garlic cloves. Season with salt and sherry vinegar and proceed to blend on high until smooth. Slowly pour in the olive oil in a steady stream to emulsify the vegetable mixture and get that smooth, creamy texture.
2
Once fully blended, allow the soup to cool in the refrigerator for 30 minutes or overnight to let the flavours marry and allow the soup to chill.
3
Serve in chilled bowls and garnish with finely chopped cucumber, basil and extra olive oil.
4
Store any leftovers in the refrigerator for up to 3 days.
5
Notes: Depending on the ripeness and variety of the tomatoes you use, you may need to add in a few tablespoons of cold water to the blender to create that smooth, creamy texture we are looking for. If you do not have a high speed blender, you may use a food processor and strain the soup through a sieve to get the desired smooth texture.
Fran Allen is a Certified Holistic Nutritionist and recipe developer with a passion for creating nourishing, approachable recipes for a variety of dietary needs. She has studied several healing modalities and dietary approaches, bringing a thoughtful and holistic perspective to her work. Fran believes wholesome food should be both delicious and accessible for everyday life. When she’s not in the kitchen, you can find Fran exploring local farmers’ markets or spending time outdoors with her children.
