When It’s Too Hot to Cook…Make Gazpacho

Delicious chilled gazpacho soup

Delicious chilled gazpacho soup

It’s official. I don’t plan to turn on my oven until September. It’s sticky and hot in NYC and so my summer diet consists of delicious smoothies, salads and chilled soups. That’s all I need to stay cool. Ever tried gazpacho? It’s a delicious, fresh-tasting chilled soup from Spain. I like to think of it as a salad in a cup. I picked up lots of gazpacho ingredients on my trip to the local Farmer’s Market at the weekend, threw them in the blender and made a big batch of soup in less than five minutes. This recipe is gluten free and detox friendly.

Summer Gazpacho

2 cups red tomatoes
1 small onion
1 green pepper
1-2 cloves crushed garlic
1 medium cucumber
2 scallions
4 cups cold tomato juice (this makes the gazpacho a vibrant red color)
1/4 cup parsley
Juice of 1/2 lemon & 1 lime
2 tablespoons red wine vinegar
1 tsp dried basil or 2 tbsps chopped fresh basil
1-2 tablespoons olive oil
Sea salt and black pepper to taste

  • Roughly chop all vegetables
  • Combine all ingredients in a blender and chill for at least 2 hours
  • Serve in glasses with diced vegetables such as peppers, cucumbers and onions
Carmen Maura in 'Women on the Verge of a Nervous Breakdown' makes gazpacho

Carmen Maura in ‘Women on the Verge of a Nervous Breakdown’ makes gazpacho


One thought on “When It’s Too Hot to Cook…Make Gazpacho

  1. Pingback: Chilled Zucchini Soup For Sticky Summer Days | Mama Loves Healthy

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