I love to make gazpacho in the summer – the tomatoes are ripe and flavorful and the combination of cucumbers, onion, vinegar and cilantro are refreshing on a hot day.
Once the veggies are set, the fun part begins with adding the flavor boosters. Start small with things such as vinegar and lime juice and add a little more if desired. We are all different, so experiment with how much of one item you like best until you get your soup just right for you.
Make up a big batch and keep it in the fridge for a quick lunch or pick-me-up whenever you need it! Gazpacho is loaded with vitamins and is low in calories but big on flavor.
Gazpacho
Serves 6-8
- 4-5 ripe summer tomatoes, cored and seeded, rough chopped (no need to peel)
- 4 cucumbers, peeled and seeded, rough chopped
- 1 small zucchini or summer squash, ends removed, rough chopped
- 1/2 red onion, peeled and rough chopped
- 2 small green or yellow peppers (or one of each), seeded and sliced
- 1 red pepper, seeded and sliced
- 1 garlic clove, minced
Place all the vegetables and garlic in a food processor and pulse about two times until still chunky. With a ladle, remove about 2 cups of the veggies to a large bowl. Puree the remaining vegetables until almost smooth. Pour the smooth soup into the bowl and stir.
Now here's the fun part. Assemble the following:
- olive oil
- red wine vinegar
- fresh lemon juice
- fresh lime juice
- fresh cilantro, chopped
- Worcestershire sauce
- Tabasco sauce
- black pepper
- kosher salt
Add these ingredients to the soup in small amounts – about 2 T each of the oil, vinegar, and juices, 1/4 cup of cilantro, dashes of Worcestershire and Tabasco, a few grinds of pepper and a pinch of salt. Taste and adjust your seasoning for more heat (Tabasco), more zip (vinegar), more heartiness (Worcestershire).
Refrigerate for a few hours or overnight prior to serving. If the soup becomes too thick, stir in a little tomato juice or V8.
Serve with a dollop of sour cream and enjoy the great tastes of summer!
