When you have tons of ripe summer veggies and are not sure what to do with them, make gazpacho!
This chilled summer treat – which is essentially a salad in soup form – is incredibly easy to make and can be altered depending on what vegetables you have on hand. Tomatoes or tomatillos are key, but beyond that really anything works.
Most recently, I made gazpacho with these veggies.
Along with some arugula & basil from my (tiny patio) garden,
and 1/3 of a baguette I had in the freezer, which I cut into pieces and toasted in the oven for 8 minutes
then crushed into bread crumbs in my Blendtec (you could also use a food processor).
After that, I cut the veggies into chunks and added them to the blender.
Then pulsed the blender until the mixture resembled a slightly-less-than-smooth soup.
You can puree the soup even more if you like it really smooth or want to have a drinkable snack ready to grab when you’re on the go.
Here’s the recipe. Enjoy!
- 4 large tomatoes
- 2 bell peppers, any color
- 2 medium cucumbers or zucchini
- ¼ red or yellow onion
- ½ jalapeno (a whole one if you like it spicy)
- 1 avocado
- Small handful of fresh basil, parsley or cilantro leaves
- 1 cup bread crumbs
- Juice of 1 lemon or lime
- ½ tsp cumin
- 1 tsp salt
- 1 Tbsp sugar
- 3 Tbsp balsamic vinegar
- 1 Tbsp olive oil
- Cut all vegetables into chunks.
- Add the jalapeno, onion and herbs to the blender and blend until very finely chopped (add the lemon juice and vinegar if the veggies aren't blending easily).
- Place remaining ingredients in the blender and pulse/blend until desired consistency is reached.
- Taste for seasonings. Add another pinch of salt or sugar if desired.
- Serve chilled or at room temperature.