Hi everyone!! I have a recipe for one of my favorite summertime meals to share with you today! On the menu is….
Isn’t my new menu chalkboard cute? My Mom found it and thought of me!
Gazpacho is so wonderfully delicious and refreshing on a hot summer day! It is also absolutely guilt-free! Some recipes call for upwards of 1/4 cup of olive oil, which doesn’t make sense to me. Why weigh down something that was already so delicious to begin with?
So, without further ado, here is how I make my gazpacho.
You’ll need: 4 Roma tomatoes, 2 red bell peppers, 1 hothouse cucumber, 1 red onion, 3 cups of tomato juice (I used low sodium), 1/4 cup of red wine vinegar, 3 garlic cloves, 1/2 tbsp. kosher salt, 1 tsp. black pepper, and a shake of crushed red pepper.
Clean all your veggies well and then prepare to get your chop on!
Slice the hothouse cucumber in half. Use a spoon to remove the seeds. You can discard the seeds or eat them as a chef’s snack… Can you guess which route I took?
Next, we’re going to dice all the vegetables. I like my gazpacho chunky, so I roughly chop the half of the veggies that will go into the food processor and finely dice the half that will stay intact.
With that said, go ahead and roughly chop 2 tomatoes, 1 bell pepper, 1/2 of the hothouse cucumber, and 1/2 of the red onion.
Smash three cloves of garlic.
Throw the veggies and garlic into the food processor or blender and pulse one or two times until finely chopped. Be careful not to over-process!
Next, add the tomato juice, red wine vinegar, salt, black pepper, and a shake (or two!) of crushed red pepper. Process a couple more times to fully incorporate.
Finely dice the remaining 2 tomatoes, 1 bell pepper, 1/2 of the cucumber, and 1/2 of the red onion.
Throw the diced veggies into a refrigerator friendly container.
Carefully pour the processed vegetable mixture into the container with the diced vegetables. Stir to mix.
Refrigerate for at least two hours – unless you like hotzpacho! Sorry, I had to!
Serve in pretty colorful bowls with a nice glass of white wine. Preferably al fresco style!!
If you’re making this for a dinner party, or just want to impress someone, I would suggest keeping the finely diced vegetables and the purée in their own containers in the refrigerator. Then when you serve the soup, scoop some of the diced vegetables into your soup bowls and serve. Pour the purée in a pretty pitcher, then pour the purée over the diced vegetables table side to finish the soup! Just a fun suggestion! I wouldn’t keep the diced veggies and the purée separate for too long though because they may get soft or become discolored.
I hope you all enjoy this gazpacho as much as I do! It is definitely my version of summer in a bowl!
Makes 4-6 Servings
4 Roma tomatoes
2 red bell peppers
1 hothouse cucumber
1 red onion
3 cups tomato juice (low-sodium)
1/4 cup red wine vinegar
3 garlic cloves
1/2 tbsp. kosher salt
1 tsp. black pepper
Shake of crushed red pepper
Clean all vegetables thoroughly.
Slice cucumber in half and remove seeds.
Roughly chop 2 tomatoes, 1 bell pepper, 1/2 of the cucumber, and 1/2 red of the red onion. Smash the garlic cloves. Add the roughly chopped vegetables and garlic cloves to a food processor or blender. Pulse one to two times until finely minced.
Add the tomato juice, red wine vinegar, salt, black pepper, and crushed red pepper to the food processor. Process one or two more times until combined. Set aside.
Finely dice the remaining 2 tomatoes, 1 bell pepper, 1/2 of the cucumber, and 1/2 of the red onion. Place the vegetables in a refrigerator safe container and add the puréed vegetables. Stir to combine.
Refrigerate for at least two hours before serving.