You’ll find gazpacho on the summer menus of many nice restaurants. It sounds fancier and more complicated than it really is. Basically, gazpacho is cold vegetable soup. You can see why it’s called something else now, yes?
Gazpacho doesn’t sound very appetizing but it’s actually a delicious and refreshing meal for a hot summer day. All of the water content in the vegetables helps to keep you nice and cool and depending on what spices you add, it can take on any number of flavors.
And making gazpacho is dead easy.
All you need to do is grab yourself a bunch of vegetables. My favorites for gazpacho are:
• Roma tomatoes
• Onion
• Cucumber
• Peppers
• Celery
• Parsley
• Garlic
But, you can use any combination you like (this is a great way to use up raw or cooked leftovers, by the way!).
Put those veggies in your blender (I use my Blendtec), and add some tomato juice or vegetable juice, a squeeze of lemon juice, a bit of balsamic vinegar, a drizzle of olive oil, some salt and pepper, and any spices you like.
Blend the whole works and serve cold. Just like that!
OR you can have it chunky and skip the blender. Both will work!
If you have leftover gazpacho, store it in the fridge for good quick lunches.
This is a wonderful dish to teach your kids how to make. If they’re old enough to chop and use the blender, they can make this great meal—perfect for lunch or supper!
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