Mediterranean Beef and Tomato Gazpacho

1.Place the diced potato in a small saucepan and cover with water. Bring to a boil, then reduce heat and simmer until tender, about 10-12 minutes. Drain and let cool completely.

2.In a blender or food processor, combine the chopped tomatoes, cooled potato, minced garlic, chopped parsley, olive oil, lemon juice, salt, and black pepper.

3.Add 1 cup of cold water to the blender and puree until smooth. If the soup is too thick, add more cold water a little at a time until you reach your desired consistency.

4.Transfer the blended soup to a large bowl. Stir in the finely diced cooked beef gently to incorporate without breaking it down.

5.Taste and adjust seasoning with additional salt, pepper, or lemon juice if needed.

6.Cover and refrigerate the gazpacho for at least 2 hours to chill and allow flavors to meld.

7.Before serving, stir the soup gently. Ladle into bowls and garnish with extra parsley leaves and a light drizzle of olive oil for added freshness and shine.

8.Serve chilled as a refreshing and nourishing soup, perfect for warm days or as a light starter.