The Perfect Storm for Gazpacho

 I just love the summer months for many reasons but my absolute tip top reason of all is the yummy FRESH vegetables that are available. The perfect storm for making Gazpacho. This cold soup is so refreshing, ridiculously low in calories, and not forgetting to mention vitamin packed.

I like a little heat too and this recipe calls for one entire jalapeno pepper!

Here are the ingredients...

6 fresh tomatoes (Various varieties are great if you can get them.)
1 large red onion, chopped
1 large cucumber, chopped
1 red bell pepper, chopped
2 cloves of garlic, minced
1 jalapeno with the seeds removed and chopped
1/2 cup of low sodium vegetable or tomato juice
1/4 cup olive oil
2 T red wine vinegar
1 1/2 packages of Goya's Sazon  Natural and Complete seasoning
1/4 cup chopped cilantro
A little garlic powder if needed 
fresh cracked pepper and a little salt to taste
Scallions, cucumber, cilantro to garnish.

Take the tomatoes and remove the vine hub. Bring pot of water to a boil and carefully place the tomatoes in the pot and boil for about 5 minutes or until the skins of the tomatoes begins to peel. Remove with slotted spoon, let cool and then peel off the skins.

Add the ingredients to a blender placing the cooled tomatoes on the bottom since they are the juiciest. You can hold out one third of the chopped cucumber and pepper if you like a little bit of chunkiness in your gazpacho. Puree the vegetables until smooth and blended. Add in any remaining veggies and chill for 2-3 hours or overnight.

When ready to serve, whisk the soup vigorously as the oil and the vegetable juices do somewhat separate. Garnish with scallions, cucumber and cilantro and maybe a little spritz of fresh lime juice.


Wishing you all a wonderful weekend!
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  1. I've never made this, and it looks and sounds just delightful!

  2. I love this cold soup and just made a batch - it was wonderful. Will try your recipe next - thanks so much.

  3. Thanks for sharing your delicious gazpacho at Foodie Friends Friday!


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