Our brief winter in Central Florida has past and spring is upon us with summer soon to follow. This recipe is a great way to enjoy our fresh veggies in a cool and very refreshing chilled soup as the temperatures heat up.
Preparation Time: 30 minutes (of washing and chopping)
Make/Chill (No Cooking Involved) Time: 10 minutes (3-4 hour minimum in the fridge to chill but best overnight)
Yields: 2 qts
- 2 cups diced tomatoes.
- We prefer using salad tomatoes because they are much juicier than, for example, Roma tomatoes. However, if all you have is Roma tomatoes, by all means, use them, just add 1 cup of organic tomato juice to this recipe.
- We include both the peel and the seeds as they are rich in nutrients; together, they are high in fiber and contain a large percentage of the antioxidants such as lycopene, Vitamin C, calcium, copper, manganese, zinc, and selenium, found in tomatoes.
- 2 cups diced whole cucumbers.
- Like tomatoes, we include the peel and seeds in our gazpacho as they are the most nutrient rich parts of a cucumber containing antioxidants, phytochemicals, fiber, beta-carotene, and calcium.
- However, we do recommend peeling commercial, non-organic cucumbers as they have most likely been waxed in preparation for shipping or storage.
- 1/2 cup each diced red and green bell pepper, without seeds or white internal membrane.
- 1/2 cup diced red onion.
- 1 – 3 tsp of minced garlic.
- We love garlic so we use 3 tsp but you can, of course, choose to use less or none at all.
- 1/4 cup extra virgin olive oil.
- 1/4 cup balsamic vinegar (you can use other kinds of vinegar if you have a favorite).
- 2 cups iced water (with ice cubes).
- Kosher salt to taste.
- Black pepper to taste.
- Optional herbs and ingredients: 1 tbsp of parsley, tarragon, thyme or Italian basil; 1 tbsp lemon juice, pinch (or two) cayenne pepper.
- Optional garnish: a drizzle of olive oil, minced fresh herbs, or croutons.
Note: This is a classic gazpacho, but have fun experimenting by adding some of your favorite salad or cooking greens, such as spinach, arugula, kale, or bok choy, or even other veggies. Just make sure to wash them really, really well as this is an uncooked dish.
- Wash and dice the tomatoes, cucumber, and bell peppers; set aside.
- Peel and dice the onion and garlic; set aside.
- Wash and chop any of the optional herbs you decide to use; set aside.
Make/Chill (No Cooking Involved):
Note: For a chunky gazpacho use a food processor. If you want a soup that is more creamy use a high-speed blender instead.
Note: Depending on the size of your food processor or blender, you may have to do this next step in two or three batches.
- Place one-half of all the ingredients in a food processor or blender, process to your desired consistency, pour the processed gazpacho into a 1/2 to 1 gallon container, repeat, then pour into the container with the previously processed gazpacho.
- Check for seasoning and consistency:
- Kosher salt and black pepper to taste.
- If the gazpacho is too thick add some organic tomato juice or water.
- Cover and place in the fridge to chill for at least 3 to 4 hours or best overnight.
- Serve chilled!
- Garnish with olive oil, fresh herbs, or croutons.