Key Lime Gazpacho

Key Lime Gazpacho


4 large cored Roma Tomatoes

1 small cucumber, peeled and de-seeded

1 cored red pepper

1/2 red onion

1 clove of garlic

1/4 cup garlic olive oil

2 tbsp key lime vinegar

1/4 cup fresh basil

salt & pepper to taste

1. Puree the soup: Combine all of your gazpacho ingredients in a blender or food processor, and puree for 1 minute or until the gazpacho reaches your desired consistency. 

2. Chill: Transfer the soup to a sealed container and refrigerate for 4 hours or until completely chilled.

3. Serve: Then serve the soup nice and cold, garnished with basil, pepper, and a drizzle of cream if desired.