If you guessed Gazpacho, give yourself a pat on the back. I love Gazpacho! It's been over ten years since I ordered it in the restaurant (typically only in summer that it is even on the menu), and probably over 15 years since I made it myself.
Today was the day to make it myself. It took me about 40 minutes to chop all the vegetables used in the soup, along with adding some other ingredients, as the recipe included below suggests. It's all done now and cooling off in the fridge. I took a taste before slipping it on a fridge shelf, and it is DELICIOUS.
I am not sure how many restaurants today make this soup, but it is very easy to do at home. Think Gazpacho the next time you are at the local farmer's market to buy most of the vegetables (or lucky you, if you have them growing in your garden!).
Start chopping. On your mark, get set, go!
Recipe link: https://thesuburbansoapbox.com/wprm_print/18789
The Very Best Gazpacho Recipe (source: TheSuburbanSoapbox.com)
A no-cook chilled tomato soup, this Easy Gazpacho recipe is like summer in a bowl.
Prep Time 15 minutes mins Chilling time 30 minutes mins Total Time15 minutes mins
Course: Appetizer, lunch, Soup Cuisine: American, Spanish Keyword: Gazpacho Recipe
Servings: 6 people
Calories: 61kcal
Author: Kellie
Cost: $10
Ingredients
1 cup finely chopped English cucumber (I used one seedless and one with seeds)
1 cup finely chopped orange bell pepper
6 whole Roma tomatoes seeded and finely chopped (I used what I had on hand)
1/4 cup minced red onion (I used the entire red onion - med. sized)
1 tablespoon minced jalapeno (I didn't have this but used some green chilies in a small can I had)
1 large garlic clove minced
1/4 cup chopped fresh cilantro
1 whole lime zest and juice
1/4 cup apple cider vinegar
1 tablespoon Worcestershire sauce
4 cups tomato juice
1 teaspoon kosher salt (since my tomato juice was not low salt, I didn't use a teaspoon of kosher salt)
1 teaspoon fresh ground pepper
1 teaspoon hot sauce
Instructions
In a large bowl, toss together the cucumber, bell pepper, tomato, onion, jalapeño, garlic, and cilantro.
Add the lime juice, zest, apple cider vinegar, Worcestershire sauce and tomato juice to the bowl. Stir to combine.
Season with salt and pepper. Stir in the hot sauce.
Cover and chill for at least 30 minutes.
Serve chilled or at room temperature.
Notes Gazpacho can be made up to 3 days in advance. Store in an airtight container in the refrigerator until ready to serve.
Nutrition
Calories: 61kcal | Carbohydrates: 14g | Protein: 2g | Fat: 0g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 455mg | Potassium: 653mg | Fiber: 2g | Sugar: 9g | Vitamin A: 2115IU | Vitamin C: 78.2mg | Calcium: 34mg | Iron: 1.3mg
How about calling it "Sunshine in a Bowl?"
bSoleille!
Terri
(photos of my process with the left photo - the final bowl of sunshine)
