Normally a summer soup, this keeps some of gazpacho’s traditional elements, heirloom tomatoes, red onion, garlic, balsamic vinegar, but adds some fall flavours.
2 red peppers, 1/4″ dice (about 1 1/2 cups when diced)
1 cup of heirloom grape tomatoes, quartered
1 cup packed of flat leaf parsley, minced
2 cups of fresh raspberries
1 small red onion, 1/4″ dice
1/4 cup of pomegranate seeds
1/2t of coarse seal salt
1/4t of ground black pepper
1T of garlic, minced
1/4 cup of olive oil
1T of lime juice
1T of balsamic vinegar
1t of tamari
Sea salt and black pepper to taste
Toss all the ingredients and chill for 4 hours.
For more of a pureed soup, puree 1/2 cup of the tomatoes with 1/2 cup of the raspberries. Use multi-coloured tomatoes for a brighter presentation.