Gazpacho Soup –

Ingredients

• 4 large tomatoes (peeled)
• 1 can peeled tomatoes
• 1 large cucumber (peeled and halved)
• 1 onion (peeled and halved)
• 1 of each red and green bell pepper (seeded and quartered)
• 1/3 cup extra-virgin olive oil
• 1/3 cup red wine vinegar
• 2 tsp salt
• 1 ½ tsp black pepper
• 2 garlic clove
• 1 cup radish
• Step 1 Place all the ingredients in to the cup of your blender, and blend until smooth
• Step 2 Cover and chill for 2 or more hours in the refrigerator
• Step 3 Dice some red bell pepper and radish on top of the soup
• Step 4 Serve cold, sprinkled with chopped veggies of your choice (optional)
• Step 5 Leftovers can be kept in the refrigerator for up to 3-4 days