Gazpacho is the first of the “Keep Your Kitchen Cool” series I’m doing during the month of June to help give you recipes you can make without the stove or oven.
You say gazpacho (ɡəˈspäCHō) and for some reason I say Gazpacheo. Do you ever mispronounce anything?
Gazpacho is one of the best summertime recipes. You can use fresh vegetables from your garden, the farmer’s market or even the produce section of your favorite grocery store. Summer is when everything is looking their picture best, making it easy and fun to eat your vegetables. This soup is naturally vegan, super healthy, and jam packed with flavor.
I live in a cute little neighborhood in DC, conveniently, my coffee shop and farmer’s market are on the same block. Iced coffee in hand, I wander around the Farmer’s Market gawking at all the beauty.
At the market, I saw tomatoes as far as the eye could see, aren’t they beautiful?
Gazpacho is an easy favorite for summertime.
In culinary school, I remember we made this dish quickly – it was the night before our summer break so everyone was itching to get out early. Good news, it’s done in about 20 minutes! Perfect for any busy night or when on vacation.
I made this for my 24 Sunday’s event, at the time, I was 39 weeks and 6 days pregnant (whoa!) and it was 90+ degrees, I was looking for something that was healthy, fast, & cool. I grabbed all of the ingredients and walked home to make it!
Your Vegetable List:
It’s important that the ratio of ingredients is more tomatoes than everything else. It should be a 1:1 ratio, Tomatoes : Everything Else
Tomatoes: You will want ripe RED tomatoes, I pick the ones that are fresh off the vine. To me, heirloom tomatoes are a little sweeter and mild in flavor so I stick to the traditional red tomatoes.
Cucumbers: You can use whatever kind you can find. I don’t peel mine, but you can, it will make it easier to strain your soup later.
Bell Pepper: Traditional gazpacho uses a green bell pepper, however I like the way the soup looks with the extra red color from a red bell pepper.
Garlic Clove: Remove the paper peel and smash with your knife to help break it up. No need to cut it. (yay!)
Purple Onion & Jalapeño: These two ingredients give the soup a tangy spice. If you want more heat, add in the seeds from the jalapeño as well.
Fresh Farmer’s Market Gazpacho
- 7 Tomatoes
- 2 Cucumbers
- 1 Red Bell Pepper
- 1 Jalapeño
- ½ Small Purple Onion
- 2 Garlic Cloves
- 3 TBSP Apple Cider Vinegar
- 1 tsp Salt
- ¼ tsp Cayenne Pepper (optional) add more to your tasting
- Roughly chop all of the vegetables.
- Add all of the ingredients into your blender. You may have to do it in two batches depending on your blender size.
- Blend until a thin consistency. at first it will look like salsa, keep blending until it becomes thinner, it should pass through a fine strainer easily, if it doesn't, add it back into the blender and pulse a little longer.
- Strain your soup through a fine strainer.
- Serve with croutons.
It’s that simple & that delicious.