Serves 4-5
This soup will inspire your creativity. Spices are all up to your taste buds. During summer months, I could eat this soup daily; it’s simple to make, yet so deliciously satisfying and healthy.
- 4 tomatoes, cut in quarters, seeds removed
- 1 small yellow bell pepper, broken in pieces
- 1 small sweet red pepper, broken in pieces
- 1 large English cucumber, cut in chunks
- 1/8 cup shallots, cut in pieces
- 2 Fuji apples, cut into chunks, seeds removed
- 2 tablespoons extra-virgin olive oil Picual Finca Alamillos
- 1–2 cloves garlic, crushed
- 1–2 dates or a small handful of raisins
- 1/2 bunch mint leaves
- Juice from ½ lime
- Salt to taste
- Freshly milled pepper to taste
- Cold water as needed to reach desired consistency – start with 1¼ cups
- Garnish with chopped scallions, thinly sliced radishes, and avocado
Directions
Use a blender or food processor and chop all to desired texture. I like mine just a little chunky but well incorporated. If you prefer a thinner texture, add a little water or blend for a longer time. Mixture is best if chilled before serving. When ready to serve, place in bowls and garnish with scallions and avocado.
TIP: Spice it up with chili flakes or jalapeno ( American gazpacho version).