Lots of healthy veggies in a refreshing soup

Soups can be amazingly healthy and satisfying. When the weather is warm and fresh tomatoes are plentiful, gazpacho is one of my favorites. This one is quick and easy. Because it’s blended, you don’t need to put much time into carefully chopping your ingredients.

There are many variations of gazpacho: some use stale bread as a base, others call for canned tomatos or juice. Some are chunky while others are creamy like this one. This recipe is very close to how I make gazpacho, based on the recipe from a Spanish friend.

The big difference between this soup and mine: I do not add any oil! Also, I use balsamic vinegar for a richer flavor, and add a bit of chipotle chili for some smoky spice.

Buen provecho!

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