Last week I had a luncheon at work and they brought gazpacho… I haven’t had any yet this summer which is a shame because I love it. Cold soup is just unique in itself but I love anything tomato based so it’s the perfect combination. The beauty of gazpacho is you don’t have to cook anything, WIN. And you really only need to chop the veggies to fit them all into the blender….Although I did mine in two separate batches. Beat the heat and cool off with a chilled summer soup that’s loaded with vitamins and awesome nutrition. I used V8 (because my husband prefers it and I knew we would have plenty leftover) but regular tomato juice works too. If you’re pickling the cucumbers like I did, you might want to do that in the morning real quick and then make the rest after work/school for the next day’s lunch or dinner. I just wanted a more vinegary taste and it would add a little extra flavor but you could definitely skip it. Shrimp goes perfectly in gazpacho if you want to add some protein. Garnish with avocado for some healthy fats.
½ cup distilled vinegar (optional)
1 TBSP dill
4 cups V8 juice
4 roma tomatoes
1 red onion
1 red pepper (or 4 small peppers)
3 garlic cloves
1/4 fresh basil
1 lime juiced
½ tsp cumin
2 TBSP red wine vinegar
½ cup chicken/vegetable y stock
1. Pickle cucumber by combining distilled vinegar and dill to a simmer, remove from heat, add cucumbers, refrigerate for at least two hours. If you don’t want to pickle your cucumbers you can omit the dill and distilled vinegar and start at step 2.
2. Wash and chop veggies, deseed tomatoes, juice lime
3. Combine all ingredients in blender and pulse 3-7 times (I pulsed mine 5). You don’t want ingredients to be completely pureed but you don’t want it too chunky, should resemble soup like consistency.
4. Recommend refrigerating overnight to allow all flavors to marinate together
Have you ever had gazpacho before?? Did you like it?? Does the cold soup thing weird you out? Do you feel like you’re eating salsa?? Embrace it!