Gazpacho

by on September 27th, 2014
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Did your garden leave you with a bumper crop of cucumbers, or tomatoes, or better yet, both? Looking for a quick and refreshing summer dish? Try this recipe for a super simple, super tasty, healthy, summer soup.

Ingredients

46oz. Bottle of your favorite tomato juice (or V8 juice)

1Ò½ Cups of chopped cucumbers, seeds removed

8 tomatoes, seeded and chopped

1 medium red onion, diced

2 medium sized cloves of garlic, minced

2 Jalapeno peppers, seeded and finely diced

1 green bell pepper, diced

1 red bell pepper, diced

1TBSP of good quality Extra Virgin Olive Oil

Salt & Pepper to taste

Directions:
In a large bowl, combine the first 8 ingredients and stir to incorporate. Season with salt and pepper to taste, being mindful of the sodium already in the juice. Drizzle the olive oil over the top. Cover and refrigerate until ready to serve. Stir well before serving cold, or at room temperature.

* Most Gazpacho recipes call for the vegetables to be pureed or pulsed in a food processor, for a smoother consistency. Leaving the vegetables more intact is a personal preference but one which helps to make the dish a little heartier and more substantial.


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