Recipe: Gazpacho
Chilled soups are a wonderful way to stay cool during the heat of summer. Gazpacho, featuring fresh, summer tomatoes, is one of our favorites.
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Chilled soups are a wonderful way to stay cool during the heat of summer. Gazpacho, featuring fresh, summer tomatoes, is one of our favorites.
This no-cook soup is a breeze to throw together and can be made in advance for a quick weekday lunch or dinner. You can adapt this recipe to use what you have in your fridge or to feature your favorite summer flavors.
For a snack or light meal, serve with toasted bread or pita points. For something a bit heartier, top with diced grilled chicken or serve alongside your favorite summer sandwich like a BLT, chicken salad, grilled cheese & tomato.
Enjoy!
2 tsp salt
Combine tomato juice, vegetables, lime juice and zest, Tabasco and salt in a large bowl. Adjust the seasoning if desired. Refrigerate for at least 3 hours before serving. Keeps for about a week.
- To make your own tomato juice, simply blend a combination of your favorite tomatoes well in a blender or food processor and strain with a medium-fine strainer.
- Locally grown and heirloom variety tomatoes will pack the most flavor. Cherokee Purple, Green Zebra, and Sungold tomatoes are some of our favorites.
- For an Italian twist, substitute basil for the cilantro, lemon for the lime, and oregano for the Tabasco.
- Time saving tip: when in a pinch, throw all the ingredients in a food processor for a very quick meal. Make it as chunky or smooth as you like.
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