Summer Gazpacho
Gazpacho is soooo underrated. It’s fool-proof, fresh, delicious, and perfect on a hot summer day. Gazpacho can be tailored to your liking as well! Add in watermelon, omit jalapeño, add lime or lemon zest for an extra zing, leave it chunky, blend it smooth, however you like it!
Gazpacho can be served with croutons, crusty bread, crackers, shrimp, or simply stand on its own. And the beauty of gazpacho is that all you really have to do is chop up your ingredients and let the flavors marry together in a large bowl, allowing each ingredient to product their delicious juices. Then, you just blend it all together! You can also finely dice your ingredients and leave it as more of a salsa consistency. Again, tailor it to your own liking.
This recipe doesn’t call for watermelon, but I had some cut up watermelon in the fridge so I threw it in! Feel free to add it if you like.
Save this recipe for the next time you simply can’t be bothered to turn on your oven!
Summer Gazpacho (yields 4 servings)
Ingredients:
2 lbs. tomatoes, diced
1 red bell pepper, diced
½ jalapeño (omit if you don’t want it spicy), finely diced + seeds removed
½ cucumber, diced
1 large shallot, finely diced
2 gloves garlic, minced
lots of dill, chopped
lots of basil, chopped
juice of 1 lemon + zest
salt & pepper (½ tbsp. of salt, this is key!)
drizzle of olive oil
2 tbsp. white wine vinegar
Instructions:
chop all your ingredients and add everything to a large bowl. let sit for at least 30 minutes to let the juices form and flavors marry together
transfer to blender and blend on high until gazpacho reaches consistency of your liking. top with drizzle of olive oil, lemon juice/zest, and big pinch of sea salt
serve & enjoy!
