RECIPE: Tomato Gazpacho
So far, I did my best to inspire you to use more fresh summer produce. One of the ideas I shared was cold soups and today I’m back with a recipe for just that. To be more specific, I have my variation of a Spanish tomato soup called gazpacho that I can’t wait to share with you. This dish is a summer staple at our house, particularly when the tomatoes in the garden are ripe.
Of course you don’t have to make this with homegrown tomatoes. Anything from the store, including canned tomatoes in a pinch will work. Do yourself a favor though and get your hands on some homegrown tomatoes to try this with. It gets even better with delicious, flavorful tomatoes!
Tomato Gazpacho
Prep time: 10 minutes + 1h of refrigeration
Cook time: none
Serves: 4
Ingredients:
6 Medium tomatoes, seeded and chopped
1 Cup tomato juice
2 Tablespoon olive oil
1 Small sweet onion, diced
2 Garlic cloves, minced
1 Red bell pepper, seeded and diced
1 cucumbers, diced
½ Lemon juice
2 Tablespoons rice vinegar
Salt and pepper
¼ Cup cilantro, chopped
Instructions:
Bring a large pot of water to a boil. Cook tomatoes for 20 seconds and place in ice-cold water. Peel the skin then cut in half and remove the seeds.
In a high-speed blender add tomatoes, tomato juice, and olive oil. Blend until the tomatoes are pureed.
Pour mixture into a large bowl and add the onion, garlic, red bell pepper, lemon juice, rice vinegar, salt, pepper, and cilantro.
Stir together and place in the fridge for one hour before serving.
Enjoy!
Deliciously your,
Your happy WAHM, Stephanie Gilbert
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