Best Summer Gazpacho Soup Recipe

Summer Gazpacho

Summer Gazpacho

No one wants to stand in front of a hot stove or crank up the oven as the afternoon summer sun heats up the kitchen. The heat drives us outside for grilled meats slathered in heavy sauces and macaroni dishes deceptively labeled as ‘salads’. While I can’t deny appreciating the occasional BBQ, there are so many better, healthier options right in your own garden. My brilliant, creative friend Laura from Dreamfeather Designs has shared with us the best summer gazpacho soup recipe I have ever tried.

Fresh tomatoes, refreshing cucumbers, sizzling jalapeño, and crisp bell peppers come together to make this tantalizing, chilled soup your new summertime favorite. Preparation for this dish as nearly as simple as preparing a fresh salad and just as quick. Using a sharp chef’s knife, dice up all of your veggies except the tomatoes. For these beauties, use a good serrated knife to avoid bruising and dangerous knife slips. Blend up a few cups of your veggies and pour them over the rest for a chunkier soup, or blend them all together with a hand-blender if you prefer a smoother texture.

The perfect wine pairing for gazpacho is a Sauvignon Blanc; add a slice of fresh sourdough bread drizzled with extra virgin olive oil and you’ve got yourself a delightfully elegant, yet simple meal. Salud!

Summer Gazpacho

Rating: 51

Prep Time: 20 minutes

Total Time: 20 minutes

Serving Size: 4

Summer Gazpacho

Ingredients

5 small, diced roma tomatoes
1 - 1 1/2 cup diced cucumber
1/4 diced green bell pepper
1/4 diced orange bell pepper
1/2 diced red bell pepper diced
1 diced stalk celery
1/2 cup diced red onion
1 small jalapeno seeded and diced
1 clove garlic, diced
1 46oz can tomato juice
1 lime, juiced
1/2 lemon, juiced
1/5 cup extra virgin olive oil
2 tsp balsamic vinegar
2 tsp Worcestershire sauce
1/2 tsp (slightly heaping) cumin
1 tsp salt
1/2 tsp black pepper

Instructions

  1. Mix diced veggies together except garlic and jalapeno.
  2. Pulse a few cups of the veggie mixture in a blender with the diced garlic, jalapeno and some of the tomato juice.
  3. Add mixture back into bowl of diced veggies.
  4. Pour in the rest of the tomato juice, spices, lime juice, lemon juice and EVOO.
  5. Mix thoroughly.
  6. If you prefer it less chunky, use a hand blender to smooth out texture.
  7. Chill and serve with a chiffonade of basil leaves, sliced avocado (optional) and fresh sliced bread.
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Permanent link to this article: http://www.dailypercolator.com/food_ventures/fennel-and-creme-fraiche-chicken/

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Permanent link to this article: http://www.dailypercolator.com/food_ventures/portobello-mushrooms-stuffed-with-sun-dried-tomato-risotto/

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