COOL DOWN WITH SUMMER GAZPACHO
With the hot summer months fast approaching I always start racking my brain for new recipes that won’t add to the heat. I usually start rotating through various salad recipes, but sometimes it’s nice to change it up and try something that that’s outside of the norm. This summer gazpacho recipe is not only delicious, but it’s an authentic recipe from one of my dear friends from Asturias, Spain.
I traveled to Spain last summer with my family and a couple of friends and absolutely fell in love with everything about the culture. There is a laid back, fun-loving, “live in the moment” attitude that the people exude — not to mention that the food and wine was incredible. By far though, I would say that the gazpacho was my favorite dish and a daily go-to throughout our trip! This chilled soup was a staple at nearly every restaurant and was often paired with fresh grilled asparagus, hummus and pita, and grilled meats.
Not only is it appealing to the eye and packed full of flavor and antioxidants, but it is easy to change up based on the veggies that you enjoy. I sometimes add a few sliced beets to the recipe below to give the soup a nice rich reddish-purple color. Or, if you are a fellow watermelon lover, add about 2/3 cup for a true summer treat. Once it’s made, I would suggest letting it chill for at least a couple of hours but if you are making it and on the verge of being “hangry”, it is still delicious to drink immediately at room temperature. You can also store it in individual containers or take it in a thermos to have as a snack or part of your lunch at work. Try it out and let us know what you think!
Source: Splendid Table
- 1/2 cucumber, peeled and sliced
- 1/2 green pepper, diced
- 1/4 yellow onion, diced
- 1/2 crushed clove of garlic
- 3 medium ripe tomatoes, diced
- 2 tsp salt
- Approx. 2 tbsp olive oil, but taste and add until desired consistency
- Blend all ingredients in a blender until smooth
- Chill and enjoy!