GRASPING FOR GAZPACHO
We are coming to the end of tomato season out east, but they are still out there! Gazpacho is one of the easiest and freshest dishes you can quickly prepare in the blender. Season it to your liking and keep it around for about 4–5 days in the refrigerator, stored in an airtight container. This nutritionally loaded soup, high in vitamins C, A, and E, as well as minerals and antioxidants, is a filling side dish to any meal, or a quick and refreshing snack.
Equipment
- large blender or food processor
Ingredients
- 2 pounds ripe plum or Roma tomatoes halved, core and seeds removed
- 1 medium cucumber peeled, sliced into thick coins
- 1 medium red yellow, or orange bell pepper, stem and seeds removed, sliced into large chunks
- 1/2 medium sweet yellow onion peeled and cut into large chunks
- 3 cloves garlic peeled
- 1/4 cup fresh cilantro leaves
- 2 Tablespoons olive oil
- 2 Tablespoons balsamic vinegar
- 1 12-oz can low sodium V-8 juice
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon cumin
- Optional toppings: hot sauce fresh cilantro leaves, cucumbers
Instructions
- Place all of the ingredients in a large blender or food processor. Pureé for about 2 minutes, leaving it slightly chunky. Taste and season as desired.
- Place in a container and refrigerate for at least 4 hours or overnight, to give all of the flavors a chance to meld together.
- Serve chilled with suggested toppings. Makes 5-6 servings.
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