Gazpacho

The weather has been unbearably HOT. Gazpacho is the most refreshing soup to eat on a hot summer day. I feel so healthy eating it! It is so FRESH and COLD. It’s perfect as an appetizer, lunch, or light dinner.

I prefer to keep the vegetables chunky, but sometimes I will (almost) puree half of the soup in a food processor and then combine it with the chunky half. This recipe was adapted from my gold standard vegetarian cookbook, The Moosewood Cookbook by Mollie Katzen. I had CSA scallions and cippolini onions to add this time. I think that it tastes the best when it is made a day ahead of time.

Yield: 6 servings

  • 4 cups tomato juice (I use low-sodium Trader Joe’s Garden Patch vegetable juice)
  • 1 sweet onion, finely minced
  • 1 medium clove garlic, minced
  • 1 medium green bell pepper, minced
  • 1 medium red, yellow, or orange bell pepper, minced
  • 1 medium cucumber, peeled, seeded, & minced (I use an unpeeled seedless English cucumber)
  • 2 cups freshly diced tomatoes (a combination of Campari and grape tomatoes is nice)
  • 2 scallions, minced or thinly sliced
  • juice of 1/2 lemon & 1 lime
  • 1 tsp honey
  • 2 T red wine vinegar
  • 2 T fresh basil, chopped
  • 1/4 cup fresh parsley, chopped
  • 3 T extra-virgin olive oil
  • 1/2 tsp cumin
  • coarse salt and freshly ground black pepper, to taste
  • Sriracha, Cholula, or cayenne pepper, to taste
  1. Combine all ingredients. OPTIONAL: Puree all or some.
  2. Chill until very cold. (at least 2 hours, preferably overnight)

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