Israeli Salad Gazpacho Soup
With tomatoes and cucumbers in season in this warmer weather, Gazpacho Soup is on the menu at our house!
My husband and I are picky about Gazpacho Soup. We don’t like every recipe. One day I had made a larger than usual amount of Israeli salad, which I make with just chopped tomatoes and cucumbers, salt and pepper. By the next morning, the salad was watery and I really didn’t want to eat it. I wondered how it would taste as Gazpacho Soup. Adding some homemade croutons and allowing them to soak up the extra liquid, I then put an immerser blender in and blended until smooth. So easy.
It was the perfect recipe.
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Israeli Salad Gazpacho Soup
4 cucumbers
5-6 medium sized tomatoes, deseeded
1 cup croutons
2 sprigs parsley, chopped
Salt and pepper to taste
Optional Garnish
2 tablespoons chopped red and yellow bell peppers
2 tablespoons red onion or chives
1. If you are using organic cucumbers you can keep the peel. For non-organic cucumber, I would peel.
2. Chop cucumbers and tomatoes and put into bowl. Add croutons and soften. Add parsley. Puree with an immerser blender or place in a blender.
3. Add salt and pepper to taste.
4. If desired, add 2 tablespoons red onion or chives for a garnish. Sprinkle a little onto each bowl before serving
Expandthetable suggestions
Gluten Free: Use gluten free croutons
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