Since we’ve been in the midst of a heat wave for the past month here in New York, we’ve been living on dinners that require little to no cooking. Now that tomatoes are in season, gazpacho is a perfect option – delicious, easy and healthy. I prefer to leave my gazpacho chunky so instead of using a blender, I dice all of my vegetables very small. Most people use a blender so the directions below reflect that.
If you’re looking for a little thicker soup, an avocado adds a lot of body. Mash the avocado in a separate bowl and add about 1 cup of the soup to it and blend completely. Then mix the avocado-soup mixture into the remainder of the gazpacho.
- 1 onion, diced
- 2 to 3 cloves garlic, peeled
- ½ red or green bell pepper, seeded and quartered
- 1 medium cucumber, peeled and cut into chunks
- ½ cup red wine vinegar
- 1 ¾ to 2 pounds very ripe tomatoes, chopped
- 1 ½ quarts fresh or canned tomato juice
- Salt and pepper, to taste
- Tabasco, optional
- Process onion, garlic, bell pepper, and cucumber in blender or food processor.
- Add vinegar and process until still chunky or until lightly blended and smooth.
- Add tomatoes and tomato juice and process until mixture is as smooth as desired.
- Season to taste with salt, pepper and Tabasco, if using.
- Serve well chilled.
- Can be garnished with finely diced onion, chopped tomato or bell pepper, or diced cucumbers.