Fresh Summer Gazpacho

Soup lovers need a warm-weather option, right? That's where our Fresh Summer Gazpacho comes in. This bright, refreshing, flavorful gazpacho is perfect poolside or at a summer barbecue on the longest of days. The coconut water adds just a touch of mellow sweetness, which helps balance out the acidity of the tomatoes. 

How to Make Fresh Summer Gazpacho Recipe 

What You'll Need:

• 1 cup (8.7 oz) Harmless Harvest coconut water 

• 1½ lbs ripe tomatoes 
• ½ lb (1 medium) cucumber, peeled and seeded 
• 1 large red bell pepper 
• ¼ medium sweet onion 
• 1 large clove garlic 
• 1 Tablespoon sherry vinegar 
• 2 teaspoons kosher salt, or to taste 
• Black pepper, to taste 
• ¼ cup extra virgin olive oil 
• Fresh basil, for garnish 

How to Make:

1. Halve your tomatoes. Cut the peeled and seeded cucumber into large chunks. Cut the bell pepper into large chunks. Dice the onion. Mince the garlic.
2. Add the coconut water, tomatoes, bell pepper, onion, garlic, sherry vinegar, and kosher salt, and black pepper to a blender or food processor. Blend until very smooth. Add the olive oil and blend until just incorporated.
3. Refrigerate the gazpacho for 3-4 hours prior to serving. If any separation occurs, just which the gazpacho prior to serving.
4. Serve cold, topped with fresh basil, a drizzle of olive oil, freshly ground black pepper, and additional finely chopped cucumber and tomato if desired.

Ahhhh, so fresh. Enjoy!