There was a time in my life when tomatoes just were not my thing. I would eat them on occasion but they were not my go-to summer fruit of choice. It probably wasn’t until about 10 years ago, when I started actually growing them myself, that I discovered how much I enjoy fresh off-the-vine tomatoes. Gazpacho soup, on the other hand, has been a summer favorite of mine since I can remember. Is that strange? I know, I am quirky like that –– I have the same sort of thing with onions and like them how I like them. Crisp, colorful peppers all over the markets and fresh, juicy tomatoes made me think –– why not eat the bowl? Tangy and chilled tomato soup encased in a zippy, green pepper then topped with some Cojita Cheese works for me. These would be great for a summer party and may or may not even need a spoon ~ fun! Pepper Bowl Gazpacho.
Place tomatoes, peppers, cucumber, onion, jalapeno (if using), and bread crumbs in a blender. Pour water (or veg stock), vinegar and olive oil over the top.
Add fresh herbs, salt and jalapeno (if using). Blend on high speed for 1 -2 minutes or until completely pureed and blended together.
Slice a thin layer off the bottom of your serving peppers if needed to stabilize flat onto your serving plate. Be sure not to poke through the bottom though to avoid leakage.
Pour soup into green peppers (if using), top with a few crumbles of cojita cheese and serve.