Chilled tomato soup for hot summer days.

Nothing says comfort food to quite like a steaming bowl of hearty tomato soup – that is, during fall and winter. Throughout the heat of summer, however, nothing feels more uncomfortably than a steaming bowl of hot soup when you’re hot and covered from head to toe in perspiration. But you can still enjoy a comforting bowl of tomato soup during the heat of summer, simply turn to the chilled version of that wintertime favorite, gazpacho.

For anyone unfamiliar, gazpacho is a version of tomato soup of sorts that is served cold. It is tomato-based and is usually filled with tasty diced veggies. Being that it is served chilled, gazpacho is a refreshing soup option for a summertime meal!

Below is a delicious gazpacho recipe that serves 2 to 4 people, adapted from Figgy & Sprout .
Ingredients:

• 5 tomatoes, chopped

• 1/2 cup of tomato juice

• 1/4 cup of red pepper, diced

• 1/4 cup of celery, diced

• 1/4 cup of red onion, diced

• 1 garlic clove, minced

• 1/4 cup of cucumber, diced

• 4-5 basil leaves, finely chopped

• 250 grams of PGX granules per person
Directions:

1. Blend tomatoes and tomato juice until smooth. Pour into a large bowl.

2. Stir in bell pepper, celery, red onion, garlic, cucumber, and basil to the soup.

3. Cover the bowl and chill in the fridge overnight.

4. When ready to serve, ladle soup into bowls and stir in 250 grams of PGX granules into each bowl immediately prior to serving. Note: the PGX granules may thicken the consistency of the gazpacho if not consumed right after they have been added.

5. Garnish with whole basil leaves and enjoy!

 

Image source: Figgy & Sprout