Our garden is slowly starting to produce (finally!) tomatoes, along with some mild peppers, cucumbers and cilantro...the perfect base for a really tasty gazpacho.
Gazpacho is a Spanish soup that is served cold, but when I serve it to the boys, I call it Salsa Soup. They love calling it this, and I think it has helped their willingness to give it a try.
All you need is a blender or food processor and this soup is ready for you in mere minutes...or make it a little more chunky by using a knife.
Gazpacho is the ultimate healthy fast food.
Easy Garden Gazpacho (Gluten-Free, Vegan), aka, Salsa Soup
1 1/2 - 2 pounds tomatoes, cored (estimated)
1 cucumber, seeded
1 bell pepper, cored and seeded
1 small red onion
3 cloves garlic
juice of one lime
1 jalapeno (optional), seeded
2 tablespoons fresh cilantro
3 tablespoons vinegar
1 tablespoon olive oil
1 teaspoon kosher salt
1/4 teaspoon ground pepper
Place the tomatoes, cucumbers, bell pepper, red onion, garlic, lime juice, jalapeño and cilantro in the blender.
Blend well. Scrape sides and add the vinegar, olive oil, salt and pepper. Blend again.
Taste. Season additionally, as desired.
Chill until cool. Serve with chopped tomato and fresh cilantro on top, if desired.
**Note: I used yellow tomatoes and yellow pepper because that's what I had on hand--if you used all red tomatoes and red pepper, it will be a more "salsa-y" color.
Makes 4-6 servings.
Life is sweet,
SPC
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