The reality of August is settling in. Too many veggies. I’m using tomatoes like mad, and with all the other goodies, like cucumbers and peppers coming in, I can finally make one of my favorite summer dishes: gazpacho. I know that we talked tomato soup last week, but today, we’ve got a 5 minute prep, no cooking, and easy ingredients right from your own garden. My kids go crazy for gazpacho, in part because I love to grill a bit of bread to serve with it, and grilled bread is always a good option. This recipe is vegetarian AND gluten-free, and lasts for at least 3-4 days in the fridge. It’s a light, wonderful, fresh summer supper.
- 8 medium to large tomatoes, cored
- 1 cucumber, peeled and cut into chunks
- 1 green bell pepper, core removed, cut into chunks
- 1 small red onion, peeled and quartered, root end removed
- 1/2 to 1 cup tomato juice
- 2 garlic cloves, peeled
- 3 tablespoons red wine vinegar
- 2 teaspoons Worcestershire sauce
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper
Place all ingredients into a blender. Process until you reach the desired consistency. (Personally, I like my slightly chunky and with a little texture.) Adjust seasonings to taste. Note: The longer this wonderful soup sits in your fridge, the more the flavors will develop and intensify.