It’s that season where the days are hotter and longer and for me, after a long day working in the garden, I don’t really feel up to making a huge dinner or warming up my kitchen with the oven. The solution, besides cooking on the grill (which is also nice)? Gazpacho! There are different types, but this recipe my husband likes a lot. Pair it with a yummy salad ( I like a yummy avocado and chickpea salad- A yummy recipe from a lovely lady, Hannah) and a side of kidney beans with ghee and himalayan salt and black pepper. Also paired with gluten free bread with olive oil, garlic salt and basil. The soup is served chilled and is quite refreshing! I always think of my Nana, who used to say, “make sure your meals always have a lot of color.” It certainly is healthier, the more greens and reds and yellows there are! Hope you’re enjoying the beautiful weather and longer days and hope you like this recipe!
2 cucumbers, washed & peeled, cut lengthwise into fours, then chopped
2 red bell peppers & 1 yellow bell pepper, cored and seeded, chopped roughly
3 heirloom tomatoes, roughly chopped
5 plum tomatoes, roughly chopped
2 medium red onions, peeled and roughly chopped
6 garlic cloves, chopped
32 oz organic tomato juice
14.5 oz can fire roasted tomatoes
1/2 cup red wine vinegar
1/2 cup extra virgin olive oil
1 Tbsp Himalayan salt
2 tsp fresh basil chopped
1 1/2 tsp ground black pepper
1) In a food processor, mix the cucumbers, until mixed and roughly processed. Add in the peppers and again until roughly processed. Follow with the tomatoes until most of the chunks are blended. It will start to look soup like. Pour into a large bowl.
2) Place in processor: the onions and garlic and blend until mixed well. Pour into bowl with tomato mixture.
3) Stir in the rest of the ingredients. Incorporate everything together well.
4) Chill in fridge until ready to serve. The flavors will really pop if you make at least 2 hours before serving and chilling.