When it gets hot outside, I do my best to keep heat out of the kitchen. The oven and stove top stay off when no-cook meals are on the menu. This easy, tasty Gazpacho soup is one of my favorites. I’m teaching more favorite no-cook meals this Tuesday, July 9, 6:30-8pm at Marcel’s in Glen Ellyn. On the menu is a Shrimp and Mango Wrap with Cilantro Lime Dressing, Summer Fruit and Veggie Slaw, and Creamy Chocolate Almond Frosty. If you can join me, please register HERE.
Here’s the Summer Gazpacho Soup recipe to help keep the heat off in your kitchen. Enjoy!
Summer Gazpacho (serves 4-6)
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.
The recipe was adapted from The Barefoot Contessa Cookbook 1999