How did you feel about raw tomatoes growing up? I hated raw tomatoes as a kid and I think a lot of that had to do with a lack of good fresh tomatoes. My experience was composed of the mealy, pink, sad looking variety. It wasn’t until I got older and realized that a summer tomato is a totally different fruit.
Today, I love a flavor-packed gazpacho but let’s be honest, it’s not the most filling. I decided to combine my love of antipasto salad with this summertime soup. It’s a great way to make the most of sweet late summer tomatoes and you can top it with as many or few garnishes as you’d like. Depending on what you use as a garnish you can stick with more traditional antipasto salad ingredients or go full Italian sub with it.
Ingredients
Method
- Large dice the tomatoes and cucumber and grate or mince the garlic. Add the tomatoes, cucumber, garlic, red wine vinegar, brine, oregano, and salt and pepper to a blend. Blend starting on low and and moving to high and blend into a smooth, soup-like consistency. (If you prefer a thicker soup with large pieces of the vegetables, don’t blend as long.)
- Chill soup until ready to serve. Pour soup into bowls and top with the garnishes of your choice and a drizzle of olive oil.
Notes
For the toppings, mix and match or add in your own.
