Ahh, summer! The warm, sunshiny days are made for relaxing in a hammock and dipping toes in water. From soft, juicy peaches to crisp cucumbers, fresh produce is readily available, making this the perfect time to enjoy a farm-fresh, no-cook recipe like traditional gazpacho.
Sometimes called “liquid salad,” gazpacho is a tomato-based cold soup that comes from Andalusia, Spain. The Spaniards of long ago used a mortar and pestle to crush the ingredients, but we think a blender or food processor makes this one a quick and easy recipe. Whatever you use to mix it up, this vibrant recipe is a great way to enjoy anti-oxidant-rich seasonal fruits and vegetables, deliciously.
3 t paprika
1-1/2 t sea salt
¼ t cumin
¼ t ground pepper
½ red onion, rinsed and diced
1 shallot, chopped
1 clove garlic, crushed
8-10 ripe plum tomatoes, washed, quartered, seeded and roughly diced
3 Persian cucumbers, washed, peeled, seeded and roughly chopped
1 green bell pepper, washed, seeded and roughly diced
2/3 C water
4 T olive oil
3 T red wine vinegar
1 small avocado, for garnish (or croutons, herbs, Greek yogurt, any garnish you love!)
- Combine spices in a small bowl until mixed and set aside.
- Add onion, shallot and garlic to blender or processor and pulse 5 or 6 times.
- Add tomatoes, cucumbers, green pepper, water, olive oil and red wine vinegar and pulse or mix until thoroughly blended.
- Add spice mixture and pulse 1-3 times, to mix.
- Pour into bowls and add your garnish.