Chunky Summer Gazpacho

Chunky Summer Gazpacho
Servings: 6

Ingredients

For the soup:
  • 1/2 cup water
  • 1 1/2 pounds tomatoes (about 4 medium), chopped
  • 1 cup chopped strawberries
  • 1 medium zucchini, chopped
  • 1 yellow bell pepper, seeded and chopped
  • 1/2 English cucumber, peeled and chopped
  • 2 garlic cloves, minced
  • 1 shallot, minced
  • Juice of 1/2 lemon
  • 2 tablespoons white wine vinegar
  • 2 tablespoons olive oil
  • 2 teaspoons fresh thyme
  • 1 teaspoon salt
  • 1/2 teaspoon paprika
  • 1/4 teaspoon pepper
For the garnish:
  • 2 ounces feta, crumbled
  • Pea shoots or other sprouts

Make It

1. Place the water and the tomatoes in a food processor or blender and puree until smooth. Add the remaining soup ingredients and pulse until the mixture is slightly chunky.

2. Chill the gazpacho for at least two hours. Add up to 1/2 cup water to thin the soup, if you like, before serving it in chilled bowls topped with feta and sprouts.