There is nothing like a refreshing Gazpacho soup to cool you down on a hot summer night! Delicious summer veggies like fresh cucumbers, juicy heirloom tomatoes, and zesty cilantro blend together for a thirst-quenching, feel-good meal or appetizer. For me, summer is never complete without Gazpacho – it evokes memories of BBQs and relaxing summer evening dinners on the deck. Plus it keeps your tummy tight for bikini season and the no-cook factor eliminates the need to slave over a hot stove on a humid August day.
This dish is low maintenance, versatile, and yet still packs a punch with the right combination of herbs and spices!
- 2-3 tomatoes (heirloom or other) OR 28oz canned diced/crushed tomatoes
- 1 cucumber
- 1 bell pepper (red/yellow/orange/green)
- 1 small white/yellow onion
- 1/2 can corn kernel
- 1 cup cilantro (chopped)
- 1/4 c. red wine vinegar
- 1/4 c. olive oil
- chili powder (i use 4 Tbsp but that’s b/c i just like it hot!)
- basil (fresh or dried)
1. Coarsely chop veggies
2. Saute onions
3. Combine all ingredients together
4. Puree 1/2 to 3/4 with a blender/food processer/hand blender
5. Chill in fridge for a couple hours
Now for the Tips and Variations:
- The longer it chills, the longer the flavors have to develop. This dish also freezes amazingly well
- If using a hand blender (like me) cut into petite cut (1 cm sq cubes) first so you don’t end up with overly chunky pieces
- You can choose to blend it all if you like the puree style, or blend less of it if you like the chunky texture
- Feel free to subsitute red wine vinegar for: white wine vinegar, balsamic vinegar, (fruitier taste), apple cider vinegar, lemon, or lime
- If you are one of those who can’t stand cilantro (apparently it’s very polarizing), you can substitute with parsley.
- For a sharper, lemony taste, add dill. For heartier taste, try tarragon or oregano
- Other veggies you can add: celery, jalapenos, olives
- Adding fruits like pineapple and mango will give this dish a sweet fruity twist!
Enjoy and stay cool!