Easy Gazpacho Soup

Ingredients:  Prep Time 15 min/Total Time 2 hrs 15 min

• 2 large English cucumbers, seeded
• 5 lbs. ripe red tomatoes, cored and cut into chunks (I used Roma tomatoes, 10-12)
• 1/2 small red onion, finely chopped
• 3 garlic cloves, minced (2-3 depending on size and taste)
• 3/4 cup cilantro leaves, divided
• 1/2 parsley leaves, optional
• 1/4 cup red wine vinegar
• 1/2-3/4 cup of extra virgin olive oil (first cold pressed)
• 2 tablespoons Pon’s Apple Condiment, sweet vinegar to balance flavors
• Salt & Pepper to taste

for Garnish:

• 1/2 cup finely chopped mango, or in-season pitted fruit like peach or nectarine
• 1/2 cup finely chopped yellow cherry tomatoes,
• 1/2 cup finely chopped red grape tomatoes
• 1/2 cup finely chopped avocado
• small dollop of sour cream
• add crouton or tortilla chip (optional)

Instructions:

1. Finely chop 1/4 of a cucumber and reserve for garnish.  Peel the remaining cucumbers and cut into chunks; place in large bowl.  Add  in the tomatoes (and juices), 1/4 cup red onion, garlic, 1/2 cup cilantro leaves, red wine vinegar, and olive oil, stirring to combine.  Season generously with salt and pepper.
2. Place mixture in blender or Vitamix, may need to do half at a time.  Blend until smooth as possible.
3. Taste and adjust seasoning as necessary.  If you like some spicy heat, add red chili flakes, jalapeño, or a couple dashes of tobacco (to taste).
4. Place the mixture in the refrigerator and let chill, covered, for at least 2 hours or overnight.
5. Serve in bowls, small glass cups, garnish, add drizzle of extra virgin olive oil.