During the summer sometimes eating something warm and steamy is the last thing we want to do on a hot summer day. That’s where Gazpacho comes in. With all its fresh ingredients, chilled to perfection, it is the ultimate summer dinner or snack. Here is a wonderful recipe that I put together that will hit the spot just right.
Summer Time Gazpacho
1 Cucumber, halved and seeded, but not peeled
2 Red Peppers, cored and seeded
4 Plum Tomatoes
1/2 Red Onion
4 Garlic Cloves, minced
23 oz. Tomato Juice (or if you like it spicy, V8 Spicy)
1 T Balsamic Vinegar
1/4 Cup Rice Wine Vinegar (or white wine vinegar or champagne vinegar)
1/4 Cup Extra Virgin Olive Oil
1/2 tsp. Celery Salt
1 tsp. Black Pepper
1/2 Cup Cilantro, chopped
1 Jalapeno, chopped
-Roughly chop the cucumber, bell peppers, tomatoes, and red onions into 1 inch cubes.
Put each vegetable in separately into a food processor, and pulse until coarsely chopped.
-Mix all ingredients together, along with the squeezed juice of the lemon. Chill for an hour, or overnight, to meld the flavors together.
This recipe is so refreshing and oh so healthy. It is a very adaptable recipe you can tweak to fit your own personal taste. I made some chili-lime shrimp to go along with mine, and those flavors went well together. Feel free to experiment!
It serves 4-6 people, but if you are making this for yourself, no worries. The vinegar in it makes it so it will last for a week (mine did!). Enjoy!