Summer Gazpacho

The perfect chilled summer soup, laced with crisp vegetables. Make as spicy as you like.


2 large ripe tomatoes
1 large seedless cucumber, peeled and halved
1 medium onion, peeled and halved
1/4 cup roasted red bell peppers, chopped, available in jars
3 cups tomato juice
1/2 cup fresh cilantro, chopped
1/3 cup red wine vinegar
1/4 cup olive oil
1/2 teaspoon hot pepper sauce, or to taste


Serves: 6

Place one ripe tomato, half of the cucumber, half of the onion and the chopped roasted peppers in a food processor or blender. Process until smooth. Transfer to a large bowl. Stir in tomato juice and cilantro. Dice the remaining tomato, cucumber and onion. Add to soup.

In a small bowl, whisk together red wine vinegar, oil and honey. Stir into soup. Season with hot pepper sauce, salt and pepper. Chill soup before serving.

golden blossom honey product