The Easy Way to Make Gazpacho
Too hot to cook: make a fresh summer soup- quick and easy!
We are in the swing of harvest season with tomatoes, cucumbers and zucchini available at every farmer’s market and falling off the vines in many backyards. I personally think a quick Gazpacho is the best way to create an easy and satisfying fresh meal.
I make a batch whenever I can and often eat it as a snack.
- 6 medium tomatoes, cut into quick, rough chunks
- ¼ red onion, cut into quick, rough chunks
- 1 medium garlic clove
- 1 small zucchini, cut into quick, rough chunks
- 1 small handful of basil leaves, no stems - they are bitter
- 1 small handful of parsley leaves
- 1 medium cucumber, cut into quick, rough chunks
- 1 T olive oil
- 2 T lemon juice
- 2 T balsamic vinegar, the best you’ve got
- 1 (33.5 oz.) box of tomato sauce
- Salt and Pepper to taste
Throw all the ingredients in a large blender (if you only have a smallish blender divide the recipe in half and make two batches).
Blend on the lowest speed until you get the consistency you like. I love my gazpacho fairly pureed without large chunks but with still a bit of crunch.
Enjoy right away, or chill for later. Great for up to 3 days.