This refreshing soup is perfect for summertime entertaining. Make it ahead for an easy appetizer or light meal.
Keyword Appetizers|Lunches|Side Dishes|Soups
Author Alex Caspero, MA, RD, CLT, RYT of Delish Knowledge
Ingredients
1cupfrozen raspberriesplus more for garnish
3largeripe tomatoes, chopped
1cupchopped red bell pepperplus more for garnish
¼cupwhite onion
2garlic cloveschopped
1cuppeeled and seeded cucumberplus more for garnish
2tablespoonssherry vinegarcan sub lemon juice
3tablespoonsolive oilplus more for drizzling
2slicesbreadtoasted and cubed
¾teaspoonsalt
½teaspoonfreshly cracked pepper
Instructions
Put the frozen raspberries, tomatoes, bell pepper, onion, garlic, cucumber, vinegar, olive oil, half of the bread cubes, salt and pepper in a blender. Process until smooth, adding up to ⅓ cup water if necessary. (Work in batches if not all the ingredients fit in your blender at once.)
Taste and adjust the seasoning as needed. Refrigerate for up to a few hours before serving for best flavor.
To serve, toss together the remaining bread crumbs, raspberries, chopped bell pepper and cucumber together with a small pinch of salt and pepper. Divide the gazpacho among 4 bowls and garnish with the bread mixture.