Best Easy Gazpacho Recipe
Gazpacho: The Perfect Hot Weather Soup
I live in the Desert Southwest where it gets hot, really hot, during the summer months. On one of our really hot days, it's just not appetizing to eat a big meal that you have to cook. Besides, you really don't want to heat up the house any more than it already is by turning on the stove, let alone the oven!
This gazpacho recipe fits the bill for hot weather eating:
~ It's easy to make.
~ There's no cooking involved. None!
~ And maybe most importantly, it's delicious and refreshing to eat.
In case you've never personally tried gazpacho, it's what I like to call salsa soup. It has many of the same ingredients as salsa, plus some! And it's so delicious that you'll turn to this as a refreshing lunch or to serve with dinner.
Photo Credit: Peggy Hazelwood
I am a throw-it-together cook. This recipe is very forgiving. Use what you have on hand. Taste test it. Add more of whatever it needs. Eat and enjoy!
- 6 to 8 ripe tomatoes
- 1/2 yellow onion
- 1 red bell pepper
- 1 cucumber
- 1 ear of corn, cut off cob
- 2 large stalks of celery plus a hand full of green leaves
- hand full of cilantro leaves
- 8 to 12 ounces tomato juice
- 1 to 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- salt and pepper to taste (start with about 1/4 to 1/2 teaspoon each)
- Dice all of the vegetables into small pieces.
- If the corn isn't cooked, microwave the corn, cob and all, for about 3 minutes.
- Add to a large mixing bowl.
- Pour tomato juice over vegetables.
- Add olive oil and balsamic vinegar.
- Add salt and pepper.
- Stir and chill for several hours before eating.
- Keeps covered in the refrigerator several days.
No Cooking, Just Chopping - Use a Cutting Board and Paring Knife to Make Gazpacho
Serve as a Cocktail or Appetizer
Gazpacho is the perfect "finger food." That is, it's perfect to serve in small glasses with tortilla chips and eaten as a dip. Guests can easily drink the gazpacho from a cocktail glass, too!
Store Your Gazpacho in the Fridge - Keep it cold till it's time to eat
The beauty of gazpacho is it's easy to make. You can make a large batch to keep on hand to dip into for a light lunch or snack. Store it in the fridge in a covered container for optimal shelf life.
Cold Soup on a Hot Day
I'm all for enjoying food but don't like to spend hours in the kitchen or cooking and heating up the house when it's hot out. I pay enough for air conditioning as it is. No way do I need the added expense of heating up the house just to have to cool it down again!
Cold soups, like gazpacho, are the perfect answer!
Add variety to your gazpacho.
~ Spice it up with hot peppers like diced jalapenos or add red pepper flakes for added heat.
~ Add a can of drained beans like kidney beans or white beans.
~ Add more or less tomato juice to suit your taste and palate.