Classic Summertime Gazpacho

Gazpacho is super easy, all it takes is some veggies and a blender, so no heating up the kitchen with a hot stove. August is the best month for finding super ripe tomatoes, another reason gazpacho is the perfect summertime meal. The original recipe calls for bits of bread to be added to the soup, I have stopped using it as I try to maintain my wheat-free lifestyle, although I'm sure a nice gluten-free loaf from New Cascadia Traditional Bakery would do quite nicely. Experiment with different types of tomatoes; I sometimes use red peppers instead of green to intensify the color of the soup.

Classic Gazpacho
3 medium tomatoes, skins removed and cut into wedges
2 green peppers, seeded and sliced
1/2 cucumber
1 clove garlic
1/2 onion
2 TBSP extra virgin olive oil
2 TBSP tomato paste
2 TBSP red wine vinegar
4 cups water

Add all ingredients except 3 cups of water to blender. Blend, slowly adding the rest of the water. If you like thicker soup use less water or add pieces of Italian bread to the mixture and blend some more.

Serve chilled. Garnish with diced cucumber, green pepper, tomato, and bread.