Meyer Lemon Gazpacho-Style Soup
Gazpacho is a classic cold Spanish soup based on the luscious beauty of ripe tomatoes and other vegetables. Our variation adds a touch of fragrant Limoneira® Meyer lemon and a few strawberries to the mix. Add a crusty bread, grain dish, or crunchy salad, and it’s the perfect vegan meal for warm days.
Ingredients
- 2 lb tomatoes
- 2 large cucumbers
- 1/2 red bell pepper chopped
- 2 shallots peeled & chopped
- 2 cloves garlic roughly chopped
- 1/4 cup strawberries chopped
- 1 Limoneira® Meyer lemon zest & juice
- 1/2 teaspoon ground cumin
- 1 teaspoon fresh oregano roughly chopped
- 1/4 cup extra-virgin olive oil
- Kosher salt to taste
- Black pepper to taste
- 2 slices thick bread cubed
- Fresh basil for garnish
Instructions
- Cut the tomatoes into quarters, removing the ends. Be sure to chop into a bowl so you don’t lose all the liquid. Peel and chop the cucumbers.
- Core and seed the bell pepper.
- Add the tomatoes, cucumbers, bell pepper, garlic, shallots, Meyer lemon zest & juice, and strawberries to a food processor or blender. Pulse until the texture is smooth.
- Add the cumin, oregano, and oil, (reserving 2 tablespoons), and continue blending until smooth.
- Season with salt and pepper to taste.
- Transfer to a bowl or other clean container, cover, and refrigerate.
- Heat the remaining 2 tablespoons of oil in a large skillet.
- Add the bread cubes, and cooking, tossing with salt and pepper to taste until all sides are crisp and golden brown.
- Serve the soup with the croutons and chopped fresh basil.
Notes
NOTE: Use ripe (even overly ripe) tomatoes, preferably Roma variety.
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