In these hot summer months (and lately it seems much hotter than usual), I always try to keep a batch of nice cool gazpacho in the refrigerator. Sometimes a green diva just needs a low-stress salad solution! My kids LOVE it and I seem to be making a couple of batches a week as global warming seems like a hot reality. My recipe has evolved over the years into this low-stress version that is really easy to alter according to what you have on hand or to someone’s particular taste.
1 quart organic tomato juice
1 cup fresh tomatoes (get creative here with whatever is in the garden or at the farmer’s market)
1/2 cup roasted peppers
1/2 red onion – coarsely chopped
1 cucumber – seeded and coarsely chopped
1 – 3 cloves garlic – crushed
1/4 cup favorite herbs (i usually use cilantro, dill and parsley – not necessarily all at the same time, cilantro alone usually)
1/4 cup balsamic vinegar
1/4 cup olive oil (sometimes mix in some flaxseed oil)
salt & pepper to taste
hot sauce to taste (i love tobacco smokey chipotle myself) – this can be added to individual servings instead of whole batch
Ready? Mix it all in a large bowl, blend in batches in your blender or food processor. I often put a couple of servings aside (because there are usually people standing by waiting for some) and then I use a funnel and put the remaining back into the 1-quart tomato juice bottle. handy.
gazpacho image via shutterstock