Gazpacho is a healthy and refreshing option for summer. This traditional Spanish soup is typically made of raw vegetables and served cold. It is absolutely delicious and great to beat the summer heat. I love that it is so easy to prepare, makes almost no mess in the kitchen and doesn’t require to be heated up, meaning I can make it hours in advance. The veggies can be mixed up any way you like- there are so many variations to the herbs and seasonings you can use. Be creative!
Gazpacho keeps well in the fridge, so you can make twice as much and keep it chilled for tomorrow’s meal. I serve mine with some of my other summer dishes such as my watermelon mint feta salad and cod with mango salsa.
Gazpacho (big portion)
– 10 plum tomatoes, seeded
– 3 peppers (2 red, 1 orange)
– 1.5 hothouse cucumbers, seeded
– 1/2 red onion
– 4-6 cloves garlic
– 1/2 cup red wine vinegar
– 1/2 cup olive oil
– 6 cups tomato juice
– 1 jalapeño
– 2 lemons
– Lemon pepper
Cut all vegetables into 1 inch pieces. Pulse vegetables in Cuisinart Food Processor. Combine puree with vinegar, tomato juice, lemon juice and olive oil. Stir well and season to taste. Chill in refrigerator at least one hour prior to serving.
Tip: Garnish with additional parsley, cilantro and olive oil for beautiful presentation.
Have you tried any of my other soup recipes such as the Homemade Vegetable Soup?