Tomato Gazpacho
  • 2 tomatoes
  • 1 cucumber
  • 1 red or yellow bell pepper
  • 3-4 green onions
  • 1 clove garlic
  • ¼ c. olive oil
  • ¼ c. red wine vinegar
  • Chunks of cheese, additional olive oil and vinegar for garnish
  1. Throw everything but the garnish into a blender and let it go. There is some joke in here about cold soups never bothering me anyway.
  2. When its nice and smooth, put it into freezer-safe jars or other containers and garnish (but remember! don't garnish with chopped vegetables. if you want to throw those in after the soup has defrosted, they will be fine. but if you put them into the freezer you'll have the busted texture issue that sparked my gazpacho revolution in the first place!)
  3. Move the frozen gazpacho into the fridge the night before you want to eat it for lunch. It will separate a bit when it defrosts, but give it a good shake and it should mix back up just fine.
Nutrition Information
Serving size: 4-5 servings
Recipe by leighto-greato at