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Summer isn’t really summer unless you are enjoying a delicious cold summer soup on a hot day.

Tomato Mint Gazpacho Summer Soup

Ingredients

• 2 pounds plum or roma tomatoes, halved
• 3 Persian (baby) cucumbers, diced, divided
• ½ cup chopped fresh mint
• 2 tablespoons diced fresh chives, plus additional for garnish
• 2 tablespoons extra-virgin olive oil (a very fruity, peppery one is best), plus additional for garnish
• 1 tablespoon sherry vinegar or red wine vinegar
• ½ teaspoon salt, more to taste
• Ground black pepper, to taste

Directions

1. In a blender, blend tomatoes until roughly pureed, leaving a little texture (no big pieces). Add to a large mixing bowl or pot along with remaining ingredients, reserving a bit of cucumber for garnish. (If you’re using a metal bowl like I did, transfer to a glass or ceramic non-reactive bowl for storing).
2. Cover and chill for at least 4 hours, overnight if you have time. Taste and season with more salt if needed. Ladle into bowls and garnish with additional diced cucumber, chives, and a thread of olive oil. Serve chilled.

Enjoy!