Make Ahead Garden Fresh Gazpacho
To look at it, you might think this classic Spanish cold soup is nothing more than salsa. It is similarly healthy and low in calories. But while they do share some similar components, typical tomato gazpacho contains other ingredients that give it a distinctly different flavor than it’s dip worthy cousin.
This is the best time of year for making gazpacho — when tomato gardens are over flowing with ripe in-season tomatoes. This recipe will also help you put your garden’s cucumber harvest to good use.
Makes 6 cups
5 medium ripe tomatoes
1 medium cucumber, peeled and seeded
1 medium yellow, orange or red bell pepper
1 or 2 jalapenos peppers, cored, seeded, and minced, optional
1 teaspoon minced garlic2 tablespoons fresh minced Italian parsley or cilantro
1 can (11 1/2 to 12 ounces) tomato or V8 juice
1/4 cup red wine vinegar
2 tablespoons olive oil
Salt and black pepper to taste
Roughly chop (or use a food processor to roughly chop) tomatoes, cucumber, and bell pepper. Stir in minced garlic, parsley or cilantro, and jalapeno, if using, tomato or vegetable juice, red wine vinegar, and olive oil. Stir well to combine and integrate all ingredients. Season to taste with salt and pepper. Serve cold.