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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