This easy lemony tomato gazpacho recipe will save the hot days, when you don’t feel like cooking.
I love watching my tomatoes grow. It’s an obsession.
Some people go for a morning walk in the forest, I take a stroll in the garden to check what’s grown overnight.
So now I’m anxiously waiting for my tomatoes to ripen and then I can eat them like apples. That’s my favorite way!
I even have a photo from when I was little, sitting in the garden and eating a whole tomato. Good times 🙂
A while ago I attended an awesome workshop organized by the culinary & lifestyle magazine Radegunda and guess what… all the dishes we were making were based on tomatoes.
Which means I was in heaven 🙂
We were making all kinds of stuff… and eating them, which was the best part, for sure!
Inspired by the workshop and the anticipation of homegrown tomatoes I created this simple 5-minute tomato gazpacho.
Head on to the fridge or the garden, whatever’s closer, and get some fresh vegetables. Chop them up, blend for a minute or two and you’ll get the most refreshing lunch you’ll have this summer.
Best part of this recipe is the lemon zest. It makes all the difference. Don’t skip on it, but be sure to buy organic lemons.
- 8 tomatoes
- 1 cucumber (peel if you are looking for nice red color)
- 1 red or yellow pepper, seeds and stem removed
- 1 medium-sized onion, peeled
- 3 cloves garlic, peeled
- 1 TBSP olive oil
- 1 TBSP lemon juice
- zest of 1 lemon
- black pepper
- Chop the vegetables into chunks.
- In a blender, mix together all ingredients, until you get a smooth soup.
- Pour into cups or bowl and serve cold.
- Keep the vegetables in the fridge for a couple of hours before making the soup.
Also try this refreshing summer treats: