As I mentioned before I’ll be contributing over at Allie’s Answers once a month or so. Today is the day! So stop over and say hello. It’s a great place to get a lot of green tips and ideas!
In the summer it is so easy to eat healthy, local, fresh produce! Some of us don’t have the luxury of being able to have fresh, local produce year round, so we really enjoy it when we do! But if you’re like me after the initial thrill of having a vine ripe tomato all by itself, or fresh cucumbers sliced for a snack, or any other variety of summer garden goody right from the garden/farmer’s market all by themselves has worn off you want to do something else with the natural bounty.
For years I’ve wanted to make some gazpacho, but I always get side tracked. (And in all honesty try…How is it possible that I had never had gazpacho before now?) Gazpacho is the perfect summer time treat! By taking a few simple ingredients and about 10 minutes you’ve got dinner in no time! It’s cool (which is fabulous on a hot summer day), it’s no cook so you don’t have to heat up your house to eat (also great on a hot summer day), there are no animal products or by products (making the dish vegan, for those of us trying to eat less meat and thus reduce our overall impact) and it’s a delicious, not to mention healthy, way to have a filling meal, without eating anything that is too heavy. Overall it’s a very earth friendly recipe and that is always a plus.
Another great thing about gazpacho is that it’s quite versatile. You can add in other vegetables that you like, throw in some herbs, or even add in some bread crumbs if you like. If you aren’t in the mood for soup you can eat the vegetable combination before it’s processed smooth as a salad. Also the proportions don’t have to be exactly the same each time. It’s a forgiving recipe that allows you to experiment each time. It’s quick, easy and delicious and sometimes in the summer that is just what you need!
What You’ll Need:
4-6 small cucumbers, cut in half and sliced (Note: You want the pickling size. If you can’t find these you can use one large cucumber.)
1 bell pepper, chopped
1/2 a large red onion, sliced
3-4 garlic cloves, roughly chopped
1 teaspoon of black pepper
1 teaspoon of sea salt
1/4 cup of extra virgin olive oil
1/4 cup of brown rice vinegar
Chop tomatoes and place in a large glass bowl:
Next chop cucumbers and add them in with the tomatoes:
And then the green peppers:
And last your black pepper, salt, oil and vinegar:
The really great thing about this is that everything can be roughly chopped. It doesn’t have to be uniform or perfect, just chop and go!
After everything is in the bowl you want to stir to mix everything together and let the oil and vinegar coat the vegetables:
At this point you can do one of two things…You can stop right here and have Gazpacho Salad or you can proceed to the directions below to make soup.
Place vegetable mixture in your food processor or blender:
Process until smooth and place in a serving dish:
Repeat this process until you have processed all of your vegetables into soup.
You can chill this soup or eat it immediately. It’s great topped with parsley or fresh herbs.
Makes 4-6 main course servings.
And look at this:
The color and texture is fabulous! Not to mention the taste! You get a zing from the onion, garlic and black pepper, coupled with a coolness from the other vegetables. It’s just the perfect combination!
Notes: If you want a chunkier soup then don’t process for as long. You could also add herbs in with the vegetables. Rosemary, thyme and/or oregano would be great or how about dill? These subtle changes can make it so you have something different, yet similar every time!
Cross posted at Allie’s Answers.