When it’s hot, I love fresh meals like Gazpacho.
And it’s the prefect way to use summer’s bounty. Throw in a bunch of ripe tomatoes, and whatever else your farmer’s market or garden offers up. The secret to gazpacho is using the freshest of ingredients.
Keep the soup as chunky as you desire; pulse for a little extra time if you want something creamier than what’s pictured here.
I recommend serving it with crusty bread to sop up some of the flavorful juices.
Summer Gazpacho
- August 3, 2016
- Serves 4 as a light meal
- Print this
Ingredients
- 3 large heirloom tomatoes, chopped
- 1 large cucumber, chopped
- 1/3 red onion, chopped
- 1/2 large jalapeno, chopped
- 2 celery sticks, chopped
- 1/4 cup parsley
- 2-3 Tbsp. cilantro
- 2-3 tsp. vinegar
- 1 1/2 cups tomato juice
- Fresh ground pepper and salt, to taste
- 1 avocado, sliced and sprinkled with salt
- 1/4 cup cherry tomatoes, chopped, to garnish (optional)
- 4 slices of crusty bread (optional)
Directions
- Step 1
- Place the first ten ingredients (up until the salt and pepper) in a food processor or blender. Pulse until veggies reach desired consistently, letting the processor run longer if you seek a creamier soup. Adjust salt and pepper, to taste, and add more vinegar if a bit more acidity is desired. (This will depend on how acidic your tomatoes are.)
- Step 2
- Serve, topped with sliced avocado and cherry tomatoes, alongside a slice of toasted bread, if using.
