I have to admit, this is my first time making Gazpacho. I’ve had it before, on a hot summer day when you can’t even imagine eating anything hot! Gazpacho is light and refreshing and makes a good side dish or appetizer, or a light lunch or dinner. This is the classic version, but there are so many ways you could spice it up!
Gazpacho is healthy, full of fresh vegetables like cucumber.
You’ll want to take the seeds from both the cucumbers, and tomatoes.
Red onion and garlic give this chilled soup a kick!
No heat is required, just a blender or food processor. That’s why this makes such a great summertime meal.
Lime zest and juice provide a citrusy depth. You could also use lemon juice and zest if you don’t have limes on hand.
Recipe, inspired by The Barefoot Contessa Cookbook:
- 1 cucumber, halved and seeded, unpeeled
- 2 bell peppers, cored and seeded. I used 1 red, 1 green
- 4 medium sized tomatoes
- 1 red onion, roughly chopped
- 2 garlic cloves, crushed or whole
- 2 cups tomato juice, more if necessary to reach desired consistency
- 1/4 cup white wine vinegar
- 1/4 cup good olive oil
- Zest and juice of 1 lime
- 1/2 tablespoon salt
- 1 teaspoon ground black pepper
- Prepare vegetables by roughly chopping. If using a food processor, add each vegetable separately. If using a Vitamix or other blender, add all vegetables, onion, garlic cloves. Pulse until coarsely chopped. Do not over-process.
- In a measuring glass, measure 2 cups tomato juice. If you want a more liquidy gazpacho, you can add more later.
- Add tomato juice, white wine vinegar, lime zest and juice, salt and pepper. Pulse to combine.
- Add olive oil slowly, with blender on low speed.
- Serve with cilantro or parsley and avocado.
Note: The longer the gazpacho sits, the more developed the flavors.