Similar to my Watermelon Gazpacho recipe, this is quick and easy to prepare. 

I married some juicy heirloom tomatoes, with bell peppers, and cucumbers. All of which have a high water content, making it unnecessary to add tomato juice. This recipe was pretty simple even though the list of ingredients seems a bit daunting. As long as you have the right measuring tools it’s quite simple to make. Optional: make a big batch and store in the fridge for up to five days.

Ingredients:

• 3 cups of diced heirloom tomatoes + 2 tbsp for garnish
• 1 ½ cups of diced cucumbers – seeded and peeled + 2 tbsp for garnish
• 1 ½ cups of diced red pepper – seeded + 2 tbsp for garnish
• 1 cup of diced onions
• 1 cup of croutons
• 2 tbsp of tomato paste
• 2 tbsp olive oil + 1 tsp for drizzle on garnish
• 1 tbsp of freshly squeezed lemon juice
• 1 tbsp of balsamic vinegar
• 1 tsp diced garlic
• 1 tsp salt

Place all the ingredients into a food processor and blend until smooth. Chill the soup for minimum 4 hours but can be stored in the fridge over night. Mix all the reserved garnishes (tomatoes, cucumbers, and red peppers) with olive and salt. Place a tbsp onto each serving. Serve with a cool cocktail, perhaps a watermelon margarita or mojito.