Gazpacho is a great warm weather soup! This gazpacho recipe is fairly traditional and really shows off the vine-ripened goodness of tomatoes. You can make this gazpacho as mild or spicy as you like by adjusting the number of hot peppers.
- 6 large ripe red tomatoes (cored)
- 1 cup tomato juice
- 2 tablespoons extra virgin olive oil
- 1 small sweet onion (diced)
- 2 garlic cloves (finely minced)
- 1 large bell pepper (seeded, diced; red, orange or yellow)
- 1 jalapeno pepper (seeded and finely minced)
- 1 English cucumber (diced)
- 1/2 lemon, juiced
- 2 tablespoons rice vinegar
- Dash salt (or to taste)
- Dash freshly ground black pepper (or to taste)
- 1/4 bunch cilantro (chopped)
- Bring a pot of water to a boil. Cut a small X on the bottom of each tomato with a sharp knife, and add to the boiling water for just 20 seconds. Carefully remove with a strainer or slotted spoon, and put in a bowl of ice-cold water. When cool peel off the skin, cut in half and squeeze out the seeds.
- Add the tomato halves to a blender, with the tomato juice, and olive oil. Pulse on and off, until the tomatoes are pureed. Add a little water if needed to thin. Pour into a large glass bowl or other glass serving container. Add the rest of the ingredients, stir well, cover, and let sit in the fridge for 1 hour to develop flavors.
- Ladle into chilled bowls and serve with cilantro. Top with extra pieces of the vegetables to garnish, if desired.
Tip: For a colorful presentation, dice some extra vegetables to top this delicious cold soup before serving
|Nutritional Guidelines (per serving)|
|Total Fat||4 g|
|Saturated Fat||1 g|
|Unsaturated Fat||2 g|
|Dietary Fiber||2 g|