The Perfect Summer Soup


The southern region of Spain is the birthplace of this refreshing summer favorite. The sweetness of plump ripened tomatoes mingles with the fresh flavors of garden vegetables, cilantro and a hint of balsamic vinegar.  For more refreshing summer dishes, visit our Start Fresh Recipes.

Icy Gazpacho with Fresh Lime

Yield: 1½ quarts; 4 (1½-cup) servings


1 large red bell pepper
2 large tomatoes or 6 plum tomatoes (about 1 pound)
1 large cucumber, peeled, halved lengthwise, seeded
½ medium yellow onion
1 cup tomato juice
½ cup chopped fresh cilantro, without stems
¼ cup balsamic vinegar
2 tablespoons fresh lime juice
Salt and pepper to taste


  1. Roast the whole red pepper under a broiler or over a gas flame, turning occasionally, until the skin blisters and chars all over.
  2. Place in a bowl, cover with a lid, and allow it to steam to loosen the skin, or place in a paper bag.
  3. Carefully peel away the skin and remove the seeds. Cut the pepper into medium dice and set aside.
  4. Cut half of the tomatoes, half of the cucumber, and half of the onion into 1-inch pieces and transfer to the bowl of a food processor or a blender jar.
  5. Add the roasted bell pepper and process to a puree. Transfer mixture to a medium mixing bowl.
  6. Add tomato juice, cilantro, and vinegar.
  7. Seed the remaining tomato.
  8. Cut remaining tomato, cucumber, and onion into medium dice and add to the soup.
  9. Refrigerate until chilled. Add lime juice before serving and season with salt and pepper.
  10. For a less chunky gazpacho, thin with additional tomato juice.

2 thoughts on “The Perfect Summer Soup


Leave a Reply

Your email address will not be published. Required fields are marked *


You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>