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!