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Had a great day with my kid! Visited our local “every 3rd weekend antique market” just becuz….  I truly believe Grammy gave us the gift of gab…we couldn’t walk by a booth without engaging the vendor.  My kid scored a cast iron tea pot and bartered for a leather vintage bag (90 minute massage = $90 leather bag)!

While we were so very close to ordering funnel cakes from the food window….we pulled back.  “Let’s make a healthy lunch.”  Gazpacho won hands down and we made it in a blender with zero cooking.

Soup Ingredients…go into the blender and get happy…witness the tomato tornado!!

Chill soup in fridge or freezer.  Serve with a fine diced veggie topping…thin sliced then diced zucchini, red onion, radish, fresno pepper.  I thought this was just for show…but no, this really, REALLY makes the dish (thanks kid for pointing that out).

Deliciously Summer….and Crazy Good!!


Libby & Shelby with Lemony Thyme
Deliciously Summer….and Crazy Good!!
Prep Time 10 mins
Total Time 10 mins
Servings 2


For soup…

  • 3-4 to matoes get rid of the seeds, do NOT worry about skins
  • 1 small cucumber pealed and cut into chunks
  • 1/2 small zucchini cubed
  • 1/8 small red onion
  • 2 cloves garlic
  • 2 squeezes lemon juice
  • 1 Tbl. olive oil
  • 1 cup tomato juice
  • Sea salt & fresh cracked pepper

For fine diced veggie topping…

  • 1/2 small zucchini thin sliced then diced
  • 1/8 red onion thin sliced then diced
  • 4-5 radish thin sliced then diced
  • 1 fresno pepper thin sliced then diced


  • Combine all soup ingredients in blender until pureed.
  • Chill soup in fridge or freezer.
  • Top with fine diced veggies.

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