To cope with summer coming to an end, I make the effort to eat as much summer produce as I possibly can. Tomatoes, cucumbers, peppers, corn, peaches, melon, and whatever else comes my way. One of my favorite ways to do this is to make homemade gazpacho. I didn’t always love gazpacho, some I tasted were too tomato-saucey. However, once you make it yourself, you will realize that it is basically sunshine in a bowl. And it couldn’t be easier.
Below is my basic recipe, but the quantities and ratio of vegetables is entirely flexible. I encourage you to experiment with different vegetables and even add fruit. Gazpacho is an ideal way to use up what’s fresh and at hand. Add some avocado toast, and you’ve got the perfect lunch.
Easy Summer Gazpacho
Makes 4 servings
• 3 tomatoes
• 2 cucumbers, peeled
• 1 bell pepper
• 1/2 jalapeno
• 1/2 small onion
• 2 garlic cloves
• 2 tbsp red or white wine vinegar
• 2 tbsp olive oil
• 1 cup ice cold water
• 1 tbsp chopped herbs (basil, cilantro, oregano)
• salt and pepper to taste
• dash of hot sauce
1. Roughly chop all vegetables and peel the garlic.
2. Add tomatoes, cucumbers, peppers, onion, garlic, vinegar, oil, and water to blender.
3. Puree until well-combined but not completely smooth, about 30 seconds.
4. Add herbs, salt, pepper, and hot sauce to blender. Puree again until gazpacho reaches the desired consistency, about 10 – 30 seconds.
Serve immediately, or store covered in fridge for up to one day.