Late summer · HarvestGuide.ca

Chilled Tomato Gazpacho

Ingredients

• 1 kg very ripe tomatoes, chopped
• 1 cucumber, peeled and chopped
• 1 red pepper, chopped
• 1 clove garlic
• 3 tbsp olive oil, 1–2 tbsp sherry or red wine vinegar
• Salt; a slice of bread (optional, for body)
• To serve: diced cucumber, pepper, and a drizzle of olive oil

Instructions

1. Blitz the tomatoes, cucumber, red pepper, and garlic until smooth.
2. With the blender running, add the olive oil and vinegar.
3. Season well with salt (cold soup needs plenty). Add a soaked slice of bread and blend again for a thicker soup, if you like.
4. Chill at least 2 hours until very cold.
5. Taste and adjust salt and vinegar. Serve cold, topped with chopped vegetables and olive oil.

From HarvestGuide.ca — https://harvestguide.ca/recipes/gazpacho-canada/
Always adjust canning process times for your altitude and follow a tested Canadian recipe.