Easy, Peasy Summer Gazpacho

Easy, Peasy Summer Gazpacho

gazpacho soup & corn chips

I don’t know about you, but my summer has been hot & sticky! The kinda hot that melts your ice cubes 10 minutes in to your drink! With record temperatures this year, the last thing you want to do is stand at the stove, or even the grill and cook hot food! But, so much of healthy eating is preparing food at home with quality ingredients.

The remedy? For me it’s dinner outside, preferably on my patio under the pergola covered with grapevines and twinkly lights, where you can occasionally catch a cool breeze.

And, the perfect meal for this time of year? Chilled gazpacho. It’s quick and easy to make, and there’s no heating up the oven or stove top. Use the plethora of local tomatoes, onions, zucchini, garlic, peppers and more that you can find at the farmers market, grocery or if you’re really lucky, in your own garden.

Gazpacho simply requires some food prep. However, if you play your cards right, you can make most of it in a blender or serving bowl, and have very little clean up to do! Woo hoo! Compliment it with some tortilla chips and guacamole, or a black bean salad, and you have my kind of summer meal!

Don’t believe it’s that simple to make? Here’s a quick video to show you just how fast and easy it is!

 

Easy, Peasy Summer Gazpacho

Ingredients

  • 1 English cucumber, peeled, seeded and chopped into 1/4 inch pieces
  • 1 zucchini, chopped into 1/4 inch pieces
  • 1 red bell pepper, seeded and chopped into 1/4 inch pieces
  • 1 quart sized jar home-canned tomatoes, chopped, or 4 fresh plum tomatoes, chopped into bite sized pieces and 3 c. tomato juice
  • ½ c. fresh parsley, roughly chopped
  • ½ c. fresh cilantro, roughly chopped
  • 1 red onion, diced
  • 1/2 -1 jalapeno pepper, minced
  • 2-3 garlic cloves, minced
  • 1/4 cup red wine or balsamic vinegar
  • 1/4 cup good olive oil
  • 1 lime, juiced
  • 1 teaspoon sea salt
  • 1/4 teaspoon freshly ground black pepper or to taste

Directions

Chop the cucumber, bell pepper, tomatoes, cilantro and red onion into 1/4 inch pieces. Combine ingredients in a large bowl and add the garlic, jalapeno, tomato juice, lime juice, vinegar, olive oil, salt, and pepper. Mix well and chill before serving. The longer gazpacho sits, the more the flavors develop.  Will keep in your refrigerator for up to 3 days.

 

 

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