We couldn't let the summer pass us by without posting a recipe for this kicky, healthy, Spanish soup. Before this weekend, we had never made it and were excited to give it a try. We found out: A) Dude, too much chopping, but B) So fresh and yummy.
There's no cooking required. You only need a sharp knife, cutting board and blender or food processor. Buy ingredients as fresh as you can get and use them soon after you get home (i.e. don't let them sit for a week before you remember them, as we're prone to do).
Serve this gazpacho cold, with bread and grilled chicken for a full, warm-weather supper.
Rating: 3/4 assed (it's the chopping that kills us)
Here's what you need and how you do it
5–6 medium-sized tomatoes, chopped
2 to 3 cups low sodium tomato juice
1/2 red onion, chopped
2 cloves garlic, chopped
1 cucumber, peeled, seeded and chopped
1 red bell pepper, seeded, chopped
2 stalks celery, chopped
2 teaspoons red wine vinegar
Fresh herbs like oregano and parsley, chopped
Salt, to taste (we used at least a couple teaspoons)
Ground black pepper, to taste
1 teaspoon Old Bay seasoning (if you have it)
Hot sauce, to taste
1/4 cup cilantro, chopped
1 avocado, peeled, sliced
Sour cream (optional)
Put everything from tomatoes to hot sauce in food processor or blender and whirl a few times. If you want your veggies chunkier, just pulsate a little.
Now you can refrigerate for several hours to let flavors blend, or just serve (like we did).
Garnish with cilantro, avocado and sour cream (we got this idea from The Pioneer Woman).
For a printable version of this recipe, click here.