I typically don’t enjoy soup in the summer months but this recipe for easy summer gazpacho is the exception. Gazpacho is traditionally served cold and this soup hits the spot on a hot summer day. It’s full of veggies and very good for you!
Easy Summer Gazpacho
1 medium cucumber, peeled and coarsely chopped
1 green pepper, coarsely chopped
1 red onion, coarsely chopped
4 roma tomatoes, peeled and coarsely chopped (add to boiling water for 3-4 minutes, remove, and skin will peel off easily)
28 oz can whole plum tomatoes, puree in food processor or blender (or use canned diced tomatoes)
1 small can chopped green chilies, undrained
1 jalapeno, seeded and minced (optional)
2 cloves garlic, minced (I use 2 tsp of the kind in a jar)
1-2 cups V-8 juice (I prefer spicy hot but you can use regular or a mix of hot/regular)(start with one cup of V-8 and add more at the end to make thinner if desired)
2 tsp salt
1/4 cup red wine vinegar
3 Tbsp extra virgin olive oil
2 tsp hot sauce (optional)
1 avocado, diced (optional)
Combine everything but the avocado in a large glass (non-metallic) bowl and stir well. Refrigerate for 2 hours for flavors to combine. Serve cold, topped with diced avocado.
This makes probably 10-12 cups of soup. I like to make a big batch on a weekend and enjoy it for lunch all week long!