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The Perfect Summer/Autumn Soup: Gazpacho Soup

Category: Soup

Difficulty: Easy

Prep Time: 20 min  

Cook Time: 0 min  

Servings: 4

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- 6 large ripe tomatoes, peeled and chopped
- 4 cloves garlic
- 1 medium cucumber, peeled, seeded and chopped
- 4 tablespoon chopped fresh parsley
- 1 red bell pepper, cored, seeded and chopped
- 3 green onions
- 2 tablespoons red wine
- 1/3 cup extra virgin olive oil
- Salt to taste
- Dash cayenne


Place all ingredients in a food processor, Pulse until blended but still chunky. Stop occasionally to scrape down the sides of the bowl with a rubber spatula. Refrigerate for 2 hours before serving.

Gazpacho is my favorite cold soup to have on a hot summer day!!

Interview with Dr. William Davis, Author of Wheat Belly: Is Now Yours For Free!