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Puréed Gazpacho with Flower Garnish

Yield1 Serving

Nothing spells summer better than gazpacho soup. This puréed version is elegant and great to serve when entertaining for lunch or dinner.


 2 pounds (approximately) ripe organic tomatoes, cored and roughly cut into chunks
 1 jalapeño pepper, cored, seeded and cut into chunks
 1 cucumber, 6-8 inches long, peeled and cut into chunks
 1 small red onion, peeled and cut into chunks
 ½ cup green bell pepper cut into chunks
 ½ cup red bell pepper cut into chunks
 1 clove garlic, peeled
 3-4 leaves fresh basil (to taste)
 3 tablespoons extra-virgin olive oil, optional
 2 teaspoons lime juice
 2 teaspoons salt (adjust to taste)
 1 teaspoon sherry or apple cider vinegar (adjust to taste)
 ½ teaspoon ground cumin
 1 pinch sugar
 Chives, minced
 Cucumbers, finely chopped
 Cherry tomatoes, halved
 Edible flowers
 Olive oil for drizzling

Combine tomatoes, jalapeño, cucumber, onion, green and red bell pepper, garlic, and basil in a food processor. Work in batches if necessary. Blend at high speed until smooth.


Add the olive oil, lime juice, salt, vinegar, cumin, and sugar. By blending in this fashion, the soup will become emulsified.


Transfer to a large pitcher (preferably glass) and chill until cold, at least 4 hours (delicious stored overnight).


Before serving, adjust the seasonings with salt and vinegar. If soup is too thick, stir in a few tablespoons of ice water. Serve in glasses or bowls.


Garnish: Place 1-2 tablespoons of minced chives, cucumbers, and 3 halved cherry tomatoes into a bowl. Then, pour in the cold soup. Top with edible flowers and a drop or two of olive oil. Make sure your edible flowers are pesticide free.

Note: If you wish to make this oil-free, omit the olive oil.

Serves 5