My mom got me hooked on Gazpacho a few summers ago and now Jim and I have it about every other week – particularly in the summer. It is such a great healthy dinner idea and since it is a cold soup it is extremely refreshing and satisfying. I keep saying I would be completely happy on a Gazpacho and kale chip diet. I don’t know how long that would last before my skin started turning green or red, but they are both super yummy and healthy.
One of the nice things about Gazpacho is that it is really filling. We will have it as a side dish with a sandwich and I am always full.
Once you have made Gazpacho a few times you can kind of start to throw in whatever you have in the fridge. Just remember the ratios of veggies to tomato juice and seasoning and you can make up lots of different variations. Sometimes I will add some green onion and other times I might add some chopped spinach or zucchini. It is a great way to clean out the fridge and you will always want to keep some tomato juice on hand to throw it together.
Source: Adapted from Barefoot Contessa
- 1 cucumber, halved and seeded
- 2 red bell peppers, cored and seeded
- 4 plum tomatoes
- 1 red onion
- 3 garlic cloves, minced
- 23 ounces low-sodium tomato juice (3 cups)
- ¼ cup white wine vinegar
- ¼ cup good olive oil
- ½ tablespoon kosher salt
- 1 teaspoons freshly ground black pepper
- Handful of cilantro -chopped
- Optional – ½ jalapeño – minced, additional chopped, crushed tortilla chips, Sriracha
- Chop the cucumbers, peppers, tomatoes and onion. Process each by itself in a food processor being careful not to over process.
- Combine the processed vegetables in a large bowl and add garlic, tomato juice, vinegar, olive oil, kosher salt and pepper.
- Mix gazpacho well and chill for a few hours before serving.
- We like to add chopped cucumbers and avocado to our bowls for more crunch/flavor. If we want some heat we will add a few splashes of Sriracha.