Spring is coming and soon it will be summer. I may be early but I’ve had some requests for my gazpacho recipe. That being said, I make this recipe out of season too because I love it so much. This particular recipe doesn’t contain bread so it’s gluten-free. If you’re watching sodium intake, I recommend using lower-sodium vegetable juice.
1 seedless cucumber, peeled and chopped
1 red bell pepper, cored, seeded, and chopped
1/2 medium onion, peeled and chopped
3 cloves Garlic, through garlic press
1 bottle (46 oz) Vegetable Juice
3 tomatoes-on-the vine, chopped
1/4 cup Red Wine Vinegar
1/4 cup Olive Oil
Juice of 1 lime
1 jalapeno pepper, seeded, (wear gloves if you have sensitive hands), chopped
1/2 cup chopped fresh cilantro chopped
1/2 teaspoon Salt
Put all ingredients in a container that you’re planning on storing it in and use a handheld blender (a regular blender will work too – I find it to be too liquid for a food processor) to reach desired consistently. I like mine to be relatively smooth, while some like big chunks.
Chill the soup in the refrigerator.
I find this soup to be lovely served the next day, after the flavors have had time to mix and marinate.
Enjoy this healthy option!