Hello Sweet Friends,

How was your summer?  We still have 8 days of summer left, so it is time to share a recipe I created and tested earlier this summer.  With any luck, we will get a few more hot days and you will want to try this cold soup out.

When I was a young girl, one of my favourite lunches was cold tomato soup.  My Mom would open a can of Campbell’s Tomato Soup and add half the recommended water.  Then she would add a can of ice cubes, lemon juice and chopped up celery.  Boy, that was one of our favourite lunches.  The only thing that could top that was a cucumber sandwich or toasted tomato sandwich with produce straight from my parent’s garden.  I can picture the 5 girls all sitting around the picnic table in the backyard enjoying these lunches.

As a holistic nutritionist, I wanted to give you a home-made healthier version instead of Campbell’s Tomato Soup.  You might still want to try the above recipe, but the one I am about to share with you is even tastier, made with fresh wholefoods and full of goodness.

I made this at the cottage with a Nutribullet so you don’t need high-end tools to make it.

Cottage Gazpacho

Print Recipe

This soup is great on a hot summer day or any time you want to enjoy a quick homemade soup. It is also a great soup to make on the Sunday of a weekend at the cottage as it uses grilled veggies that you could make the night before for dinner and save some for this recipe.

• Author: Jo-Ann Blondin
• Prep Time: 15 mins
• Total Time: 15 minutes
• Yield: 2 - 4 serviing 1x
• Category: GlutenFree, DairyFree and SugarFree
• Cuisine: Raw Food

Ingredients

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Soup

• 2 ripe tomatoes – cut into segments
• 1 cup of leftover grilled onions and peppers
• 1/2 English cucumber – cut into segments
• 2 cloves garlic – peeled
• 6 basil leaves
• Salt and pepper
• 1 tablespoon lemon juice or juice of 1/2 a lemon
• 1 tablespoon cold pressed olive oil

Toppings

• Lemon segments
• 1/4 English cucumber – peeled and diced into 1/4 inch segments
• 2 celery sticks – Diced into 1/4 inch segments
• Organic tiny tomatoes – Cut into 1/4 to 1/2 for bite size pieces
• Cold pressed Olive Oil

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Instructions

1. Blend the tomatoes first. This will allow you to see how quickly they blend and will ensure that they are pulsed well. You want them to be thick but not chunky.
2. Add remaining ingredients to blender/nutribullet and blend until smooth and combined.
3. Pour into bowls and dress with toppings or let your guest top their own.

Here’s to a few more warm days, cold tomato soup and cottage living.

Cheers,

Jo-Ann Blondin

Your Culinary Nutritionist and Wellness Cheerleader