Say hello to your taste buds with this hearty, zesty gazpacho! This is the perfect soup for all those tangy, ripe tomatoes overflowing in the garden. It’s a hearty meal that won’t leave you heavy on a warm summer night. Smoked salt brings out the medley of flavors, so bonus points if you have some.

Base:

2 cups fresh tomatoes

1 cup sun-dried tomatoes soaked, save the soaking water

1 cup celery, chopped

½ cup extra virgin olive oil

1/3 cup lime juice

1 Medjool date, pitted

½ – 1 small jalapeño, seeded

1 garlic clove

1 teaspoon of salt

Soak sun-dried tomatoes in two cups water for about 15 minutes. Drain and reserve water.
Toss all ingredients into a high-powered blender. Add soaking water as needed, a cup at a time. Blend until “chunky smooth.”

Add-ins:

1 cup tomatoes, chopped

½ bunch cilantro, chopped

1 cup cucumber, peeled, seeded and diced

¼ cup shallots

Garnish: avocado, diced