Summer Gazpacho

mains recipes Jun 29, 2019

Since I was little, I’ve always been a salsa fiend. My family loves to remind me of the times when I used a tortilla chip solely as a vehicle to spoon (my own individual bowl) of salsa into my mouth. Did I invent double dipping? I think yes.

And because of this obsession, I soon found myself equally as in love with gazpacho. This cold, flavorful soup never fails to fill me up and cool me off on those hot summer days. And the best part? You don’t feel obligated to share with the rest of the table! It’s a win-win in my book .

So as the temperatures reach uncomfortable levels here in Austin, I find myself craving anything to help beat the heat. This summer gazpacho has tons of flavor and is packed with clean, seasonal vegetables that’ll make you feel incredible. Plus, the extra spice might just encourage you to pour up a second bowl.

While this recipe screams summer in and of itself, there are also many other reasons why gazpacho should be a part of your meal prep routine this time of year. Tomatoes have incredible skin protecting properties to help fight against sun damage, skin aging and cancer.

Read up more about why these veggies are on my top 12 Beauty Foods for Skin & Hair Health. So needless to day, this bowl is just what you need after a day spent in the sun this summer!

Personally, I believe that a good gazpacho (or most meals really), require a little kick. In this recipe I include jalapeños to do just that, and I likewise love to sprinkle extra fresh peppers on top as well. Jalapeños add the perfect spice without overwhelming the other flavors, and they’re likewise loaded with vitamins, minerals, fiber and antioxidants.

The capsaicin in peppers boosts metabolism, fights against the growth of cancer cells, relives pain, promotes heart health and more. If you’re not a fan of spice, feel free to omit this ingredient or include as much or little as your palate can handle.

Finally, one of the major reasons I love soups in general is that they’re just so dang easy–this gazpacho especially! No cooking is required, so simply prep your fresh veggies, throw them in your blender, and you’re in business. Plus, soups are the best way to fill yourself up with healthy, nourishing ingredients without much prep.

Whether you’re looking to cool off from the summer heat or need a refreshing dish to bring to your next cookout, this recipe is the answer. Filled with subtle spice, flavor and fresh ingredients, my gazpacho truly tastes and feels like summer in a bowl!

YIELDS4 Servings

PREP TIME40 mins TOTAL TIME40 mins

Ingredients

3 lbs ripe red tomatoes, cut into 1 inch chunks
1 large English cucumber, cubed; set aside a 2 inch chunk to dice and use for topping
1 large (or 2 small) red bell peppers, seeded and cubed; set aside a quarter to dice and use for topping
2 jalapeños, deseeded and sliced (optional); more minced for topping
¼ cup red wine or sherry vinegar
¼ cup extra virgin olive oil
juice of one large lemon
1 large shallot, sliced
3 garlic cloves, minced
⅔ cup fresh basil, roughly chopped
2 tsp salt
2 tsp black pepper
1 ½ tsp ground cumin
optional: minced chives, sliced cherry tomatoes and olive oil for topping

Directions

1 In a large bowl, add tomatoes, cucumber, red bell pepper, jalapeño, shallot, garlic, red wine vinegar, lemon juice, basil, salt, pepper and cumin.

Mix well and allow to sit for about 30 minutes at room temperature. This will allow the flavors to meld, and tomatoes will begin to release their juices.

2 Likely in two batches, add mixture to a high speed blender with olive oil. Purée on medium until smooth.

3 Pour into bowl or pitcher and set in fridge for an hour or so to chill.

4 Serve in bowls with chives, cherry tomatoes, jalapeños, remaining cucumber and bell pepper. Drizzle with olive oil and additional salt and pepper if desired.

Enjoy!