This Simple Summer Gazpacho Recipe is loosely based on my mom’s gazpacho recipe which is loosely based on the gazpacho recipe contained in the Colorado Cache Cookbook. (Did that make any sense?) Anyway, it’s exactly what the doctor ordered for those oppressively hot and humid summer afternoons. What? You didn’t think I’d quit eating soup just because it’s summertime, did you?! Serve with an ice cold glass of white wine. Oh, go ahead, throw a couple of ice cubes right into the wine glass. (I won’t tell).
Simple Gazpacho Ingredients:
- 6 medium/small ripe tomatoes
- 1 medium sweet yellow onion
- 3 ribs of celery
- 1 medium/small garlic clove (I actually use 3, but you have to *really* like garlic to do it my way)
- 2 green bell peppers
- 2 medium/large cucumbers, peeled
- 6 tablespoons balsamic vinegar
- 46 ounces Original V-8
- optional garnishes: sliced avocado, sour cream, croutons
Simple Gazpacho Directions:
- Puree tomatoes, 3/4 of the onion, 2 ribs of celery, garlic*, 1 bell pepper, and 1 cucumber. (I use my immersion blender, but you could use a food processor or stand blender).
- Fine chop the remaining vegetables.
- In a large NON-METALLIC bowl or container combine the pureed vegetables, chopped vegetables, vinegar, and V-8. Refrigerate overnight.
- Serve chilled and enjoy!
*When I make this for myself with three cloves of garlic, I puree the first two cloves and mince the third.