Summer is here and a perfect time for Gazpacho, a cold, zesty soup! The tomatoes are coming out of the garden and this is a great way to use them. This recipe can easily be doubled although you may want to be careful to not overflow the Cuisinart.
Gazpacho is part of my weekly summer meal planning as it’s a great substitute for a salad on busy days, it’s already made and can be a complement to almost any meal! It’s awesome for lunch or dinner and with a little creativity and presentation is perfect for entertaining. I often add grilled shrimp and serve in shot glasses to make it look special.
1 Red bell pepper, seeds and ribs removed, cut into chunks
1 Medium jalapeno pepper, seeds and ribs removed, chopped – to taste
1 Small red onion, cut into chunks
1 Pound ripe tomatoes, cut into chunks
1 Seedless cucumber, peel on, cut into chunks
3 Tbs. coarsely chopped cilantro
½ Cup tomato juice
1 Tbs. red wine vinegar
2 Tbs. fresh lime juice
1 Tsp kosher salt
¼ Tsp freshly ground black pepper
- In the bowl of a food processor, combine the red pepper, jalapeno, red onion, tomatoes, cucumber and cilantro, pulse 4-5 times
- Add the tomato juice, vinegar, lime juice, salt and pepper. Process until desired consistency
- Chill the gazpacho for 4-6 hours to allow the flavors to blend. We often can’t wait that long and enjoy it at room temp right after it’s been made!