The weather is starting to warm up (at least, some days, it is)! It's been a crazy winter and I've spent a lot of time slurping soup. But no one wants to eat soup on a warm spring or summer day. Those are the days I tend to go for something light and cool...something like gazpacho.
Gazpacho is a tomato-based vegetable soup that is typically served chilled. Gazpacho is typically a Spanish dish, originating in the Andalusia region of Spain. I love gazpacho because it's a cool and refreshing (yet filling) dish, but also because it is full of vegetables...which makes it very colorful and pretty! So, as the weather starts to (hopefully soon) turn towards summer, cool off with this chilled soup.
Ingredients
- 6 tomatoes, diced (I used Roma tomatoes
- 1 cucumber, seeded and diced
- 1 zucchini, diced
- 2 sticks celery, chopped
- 2 cloves garlic, minced
- 1/2 red onion, diced
- 5 cups tomato juice
- 1/4 cup olive oil
- 1/8 cup vinegar (red or white wine)
- 1/8 cup lime juice (or 2 fresh squeezed limes)
- 1.5 tablespoons sugar (I actually used Truvia...I would bump this up to 2 tbsp if using regular white sugar)
- Tabasco sauce (I'm not a fan of spice, so I used only a few shakes...but use more to suit your taste buds)
- Salt and pepper to taste
- Avocado, sliced (optional...I used it for garnish)
1. Dice, chop, and mince the tomatoes, cucumber, zucchini, celery, garlic, and onion. Set aside some of the raw vegetables for a garnish later.
2. In a food processor or blender, add half of the tomatoes, cucumber, zucchini, garlic, onion, tomato juice, olive oil, vinegar, lime juice, sugar, Tabasco sauce, salt, and pepper. Pulse until all of the ingredients are well blended. Add the remaining portions to the food processor or blender, and mix until all of the ingredients evenly mixed.
3. Pour mixture into a large bowl and stir. Check seasonings and adjust if necessary.
4. Cover bowl and refrigerate for at least 2 hours before serving.
5. When serving, garnish with the avocado and the vegetables set aside in step 1.
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| Serving suggestion: I paired my gazpacho with a whole wheat cheese quesadilla |
