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Antipasto Gazpacho

Embrace late summer with a quick and easy Antipasto Gazpacho.
Pin Recipe
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 2 lbs. fresh tomatoes
  • 2 medium cucumbers
  • 1 clove garlic
  • 1 tsp. red wine vinegar
  • 1 tsp. brine from pickled peppers peppadew, pepperoncini, or the pepper of your choice
  • 1 tsp. dried oregano or 2 tbsp. fresh oregano chopped
  • Salt and pepper to taste
Toppings
  • Olive oil
  • Salami
  • Fresh mozzarella
  • Pickled peppers peppadew, pepperoncini, or the pepper of your choice
  • Olives
  • Artichoke hearts
  • Basil

Method
 

  1. 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.)
  2. 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.