Gazpacho is a common sight during the summer. This one is made with apples, bringing in more antioxidants. To make it lighter, forget the croutons.
2 lb tomato (ripe, washed and chopped)
1 cucumber (peeled and roughly chopped)
1 apple (peeled and roughly chopped)
1⁄2 onion (peeled and roughly chopped)
2 T vinegar (apple cider vinegar)
4 T olive oil (extra virgin olive oil)
crouton (or fried bread, garnish)
- Put all ingredients in a pot and use your hand blender, or process them in your standing blender or food processor by batches. Blend until you have a smooth pure.
- Pour this pure into a soup bowl, cover and chill in the fridge for 1 hour or until needed.
- Serve this gazpacho in bowls, with croutons on a side dish.