{ Summer Gazpacho }

Anyone who knows me knows that I have an OBSESSION with soup! From blended soups to bean soups to chilled soups…can’t get enough!

I haven’t shared a gazpacho recipe in a few years. We made this one the other day for my father (who could live on gazpacho alone) and received his seal of approval.

Here is a zesty chunky summer gazpacho recipe that I will be making all summer long!

{ ingredients }

  • 4 large fresh tomatoes, peeled and diced (look for extra ripe)
  • 1/2 English cucumber, peeled and finely diced
  • 1/2 cup red bell pepper, finely diced
  • 1/4 cup green onion, minced
  • 1 large jalapeno pepper, seeded and minced
  • 2 cloves garlic, minced
  • 1 tsp. salt
  • 1/2 tsp. ground cumin
  • 1 pinch fresh oregano, finely chopped
  • 1 pinch cayenne pepper, or to taste
  • 1 pint cherry tomatoes (I used mixed red and yellow)
  • 1/4 cup extra-virgin olive oil
  • 1 lime, juiced
  • 1 Tbs. balsamic vinegar
  • 1 tsp. red wine vinegar
  • 1 tsp. Worcestershire sauce (vegan)
  • Salt and ground black pepper to taste
  • 2-4 Tbs. thinly sliced fresh basil

{ directions }

  1. Combine diced tomatoes, cucumber, bell pepper, green onion, jalapeno and garlic in a large bowl. Stir in salt, cumin, oregano, cayenne pepper, and black pepper.
  2. Place cherry tomatoes, olive oil, lime juice, balsamic vinegar, and Worcestershire sauce in a blender. Cover and puree until smooth. Pour pureed mixture through a strainer into the tomato-cucumber mixture; stir to combine.
  3. Place 1/3 of the tomato mixture into the blender. Cover, turn blender on, and puree until smooth. Return pureed mixture to the remaining tomato-cucumber mixture. Stir to combine. Cover and chill in refrigerator for 2 hours. Add salt and pepper to taste.
  4. Serve in bowls topped with your favorite toppings (mine are avocado, fresh lime and a drizzle of Sriracha).
  5. Enjoy. Yum!

Makes 6 servings.

{ Keep Cooking in Love & Light }


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