Gazpacho Soup
- Lynn Dugan - MyPlate2Yours
- Jul 8, 2013
- 1 min read
When the temperature outside rises, I do my best to keep that heat out of my kitchen! The oven and stove top stay off and no-cook meals are on the menu. This easy, tasty Gazpacho soup is one of my favorites. I’m sharing the recipe with you to help you keep the heat out of your kitchen!
Summer Gazpacho (serves 4-6)
©myplate2yours
1 cucumber, peeled and seeded
2 red bell peppers, seeded
4 ripe plum tomatoes
1 red onion
3 cloves garlic
3 cups tomato juice
1/4 cup extra virgin olive oil
2 tablespoons white wine vinegar
juice from 1 lime
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1/4 teaspoon ground cumin, if desired
Roughly chop the cucumbers, bell peppers, tomatoes and red onion into 1 inch cubes. Put half of veggies into food processor. Blend until puréed to desired texture, 15-20 seconds. Pour into large bowl. Repeat with remaining veggies and garlic. Pour into the bowl and stir in the tomato juice, oil, vinegar, lime juice, salt and pepper. Mix thoroughly to blend. Season to taste and add cumin, if desired. Chill before serving. Enjoy!
The recipe was adapted from The Barefoot Contessa Cookbook 1999
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