Glorious Gazpacho

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Glorious Gazpacho

Here on the East coast of the USA, it’s almost my favorite time of year: summer! I love the long days and warm nights and being able to swim outdoors. I love the slower pace and easy feeling that carries over from my childhood. I love the fresh fruits and veggies that are locally available at the farmers’ markets, at the farm stands and in my own backyard. And I REALLY love making our family’s favorite summer soup: gazpacho. (In fact, two weeks ago my eldest son called from New York City to ask if it was gazpacho season yet!)

This got me thinking about all of the memories we’ve shared as a family around bowls of fresh gazpacho soup. If I could give you any gift in the world, it would be allowing those bright and loving memories for yourself. But since I can’t, the second best thing is our secret family gazpacho recipe!!

I would love to see photos of how you enjoy this refreshing, raw soup in your neck of the woods. Email me back and share!

Ingredients
  • 4 cups tomato juice (you can buy OR make your own with about 6 Lbs. of tomatoes—see below)
  • 1 small onion, minced
  • 2 large freshly diced tomatoes
  • 1 green pepper, minced
  • 1 cucumber, seeded and diced
  • 2 scallions, chopped
  • 2 Tbsp wine vinegar
  • 1 tsp tarragon
  • 2 tsp fresh basil, chopped
  • 1 clove garlic, minced
  • ¼ cup fresh parsley chopped
  • 2 Tbsp Olive Oil
  • 1 tsp honey OR Yakon Syrup (for vegans and lower glycemic load)
  • Sprinkle of ground cumin
  • 2 Tbsp fresh squeezed lemon juice
  • 1Tbsp fresh squeezed lime juice
  • Dash of Tabasco (to taste)
  • Salt and pepper to taste

Directions

Combine all and chill for a few hours.
***To make your own tomato juice, place tomatoes in high-speed blender with a ¼ cup of water and blend on high for 30-45 seconds or until well blended.  Pour the  tomato juice through a nut bag to remove all the pulp.
Skills

Posted on

June 17, 2015

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