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Easy Summer Gazpacho

Easy Summer GazpachoI 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.

Notes:
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!

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