• Ingredients:
  • 8oz package of whole FunGuy white button mushrooms
  • 3 lbs ripe tomatoes
  • 1 large green bell pepper
  • 1 large cucumber
  • 1 small onion
  • 2 cloves garlic
  • ¼ cup olive oil
  • 2 tablespoons red wine vinegar
  • 2 sprigs fresh oregano leaves
  • Salt and pepper

Summer’s bounty means that there is an overabundance of fresh vegetables that are destined to become a fresh and vibrant meal! 

This FunGuy recipe is a perfect version of chilled Iberian gazpacho that is certain to do just that while also being ridiculously easy and healthy. It requires less than 10 minutes of active time at the most, and will cool you down when it’s ready to enjoy. 

DIRECTIONS:

  1. Brush off any debris from the FunGuy mushrooms with a damp cloth. Pop out the stems and put them in a blender. 
  2. Dice the mushroom caps, tomatoes, bell pepper, cucumber, and onion. Add 2/3 of each to the blender with the mushroom stems. Mince the garlic and add all of it to the blender. 
  3. Pour the olive oil and red wine vinegar into the blender and blend the soup until smooth and no chunks can be found. Add water a few tablespoons at a time if the soup is too thick. Strain the soup through a mesh sieve and discard any chunks. Transfer the soup to a bowl. 
  4. Add the reserved vegetables to the soup and stir well. Taste and season with salt and black pepper as needed. Cover and refrigerate for at least an hour before serving

Note: If a smooth soup is preferred, just blend the entire thing in the blender and sieve it through a fine strainer! 

Have a Fun meal!