Vegan Garden Tomato Gazpacho Soup


4 Cups Heirloom Tomatoes
1/2 Lemon juiced
1/2 Bunch Basil destemmed
2-4 Cloves Garlic
Pink Himalayan Salt

1 Large Lemon Cucumber diced
1/2 small red onion diced
2 cups Heirloom Tomatoes chopped/slightly diced
Pink Himalayan Salt

Mix together in a bowl with a squeeze of lemon and salt. Add to soup base with some raw black olives if you can find! Try to let flavors merry for at least an hour. This was amazing and so great for a hot summer day or anytime really. This was created with tomatoes and lemon cucumbers in abundance from the garden. A great way to use up those tomatoes! Drizzle with a good dose of EVOO and enjoy!

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