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Super Summer Gazpacho

Super Summer Gazpacho

There is nothing that says summer to me more than a juicy ripe tomato. Why? Because it has all the sweet, simple goodness that keeps us refreshed and energized after a long day in the sun. Yes, it is jam-packed with nutrients that keep us strong and fight disease. Yes, it’s super versatile and can be used in a myriad of dishes. But what really makes my mouth water is using it to make my spicy summer gazpacho. It’s always a crowd pleaser. It’s filling but light, spicy but sweet and packs a nutritional wallop while whittling down your waistline. What could be better for summer? Try my recipe and you wont have to wait 20 minutes before getting back in the pool.


 1 cup chopped red onions

1  cup chopped green bell pepper

1 cup chopped English cucumber

1 cup chopped and peeled tomatoes

1 1/2 teaspoons chopped garlic

1 1/2 teaspoons kosher salt

1/4 teaspoon cayenne

1/4 cup tomato paste

1 tablespoon white wine vinegar

1/4 cup plus 2 tablespoons extra virgin olive oil

1 tablespoon fresh lemon juice

3 cups tomato juice

Sprig of thyme 


1. Mix all the ingredients together in a bowl or other container, cover, and let sit in the refrigerator overnight.

2. The next day, remove the thyme and blend all the ingredients in a blender until the gazpacho is smooth. You will have about 2 quarts. For a smoother texture, strain the soup to yield about 1 quart. Refrigerate the gazpacho until ready to serve.

A note on tomato juice: Please use the most flavorful tomato juice you can find. It will make all the difference.

 3. Ladle soup in big bowls and top with avocado and fresh cilantro or herb of choice. 




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Monday, 21 October 2019

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