Chilled Italian Tomato Soup (Gazpacho-style)

Ingredients

• 6 large ripe tomatoes, preferably vine-ripened
• 1 medium cucumber, peeled and diced
• 1 bell pepper (red or yellow), cored and chopped
• 1 small red onion, finely chopped
• 2 cloves of garlic, minced
• 1/4 cup fresh basil leaves, packed
• 1/4 cup fresh parsley leaves, packed
• 3 cups vegetable broth or water
• 3 tablespoons olive oil, preferably extra virgin
• 2 tablespoons red wine vinegar (or to taste)
• Salt and pepper, to taste
• Optional: a pinch of cayenne pepper

Instructions

1. Prepare the tomatoes: Core and roughly chop the tomatoes, removing seeds if desired. Place them in a large mixing bowl.
2. Add the cucumber, bell pepper, red onion, and garlic to the bowl with the tomatoes. Toss gently to mix.
3. In a separate bowl, combine the vegetable broth (or water), olive oil, and red wine vinegar. Whisk until well blended.
4. Pour the liquid mixture over the chopped vegetables. Add the fresh basil and parsley and stir gently to combine.
5. Using an immersion blender, blend the soup until smooth, adjusting the texture to your preference.
6. Season with salt, pepper, and cayenne pepper (if using). Taste and adjust the seasonings as needed.
7. Cover the bowl with plastic wrap or transfer the soup to an airtight container. Chill in the refrigerator for at least 2 hours.
8. Before serving, stir the soup and serve it in chilled bowls or cups, garnished with fresh basil leaves or a drizzle of olive oil.