Gazpacho
Soup is on my short list of favorite comfort foods! I even crave it in the middle of summer, but I usually resist the temptation to whip out the Crock-Pot or Dutch oven until Fall— or at least pre-season football! This Gazpacho is the perfect mix of refreshing and comforting and you don’t even have to turn on the stove!
Did I mention it’s healthy? Tomatoes, peppers, onions and cucumbers are pureed to make a smooth broth that is poured over diced veggies. I top mine with creme fresh as a final touch!
I usually serve this as a first course or appetizer. If you want to eat it for dinner on a steamy night, I suggest adding some chickpeas or cooked shrimp to make it a bit heartier!
Ingredients:
4 medium sized tomatoes, divided (preferably heirloom)
1 yellow onion, divided
2 medium-sized cucumbers, divided
1 green bell pepper, divided
2 jalapenos, de-stemed and deseeded
3 cloves garlic
3 cups tomato juice (I used Campbell’s Tomato Juice)
½ cup red wine vinegar
½ cup olive oil
2 teaspoons salt
Pepper to taste
Optional Toppings:
Avocado
Green onion
Chives
Creme Fresh
Halve and peel 3 of the tomatoes. Halve and peel the onion. Peel one of the cucumbers. Remove stem and seeds from the green bell pepper.
In a large blender, blend the 3 peeled tomatoes, half the onion, the peeled cucumber, half the green pepper, jalapenos, garlic, and 1 cup tomato juice until smooth.
Add the remaining tomato juice, red wine vinegar, olive oil, salt, and pepper and blend until combined. Continue blending until desired consistency is reached. Let the broth chill in the refrigerator for at least one hour.
Chop remaining tomato, cucumber, onion, and bell pepper into a small dice. Put in a bowl and chill in the refrigerator.
When ready to serve, divide diced veggies between bowls and pour broth on top. Top with desired toppings!
