I always forget about gazpacho. It’s a “summer only” dish because cold soup doesn’t sound appealing in the winter and fresh veggies make all the difference in this. I hadn’t made it at all this year until my Aunt Beverly posted her recipe, which motivated me to dig out my slightly weird version. If you’ve never tried this give it a shot. It’s a perfect light, healthy lunch. Of course, I like to have mine with homemade rice bread, but I’m still calling it a healthy option. The flavor is more like mild salsa than vegetable soup – very crispy, but not too spicy.
2 medium cucumbers, about half-peeled (don’t bother to peel if you’re using an English cucumber)
1 yellow or red bell pepper, cored and seeded
2 cups diced tomatoes, (fresh if possible, but canned is OK)
1 medium red onion
2 ears white corn, cut off the cob
3-4 cloves garlic, minced
48 oz. tomato juice (fresh if possible, canned is OK)
1/4 cup white wine vinegar
1/4 cup olive oil
1/2 Tbsp kosher salt
1 tsp coarse-ground black pepper
Prepare the cucumbers, bell pepper, and tomatoes by dicing finely BY HAND. I can’t stress this enough, DO NOT use your food processor for this recipe. Finely chop the red onion – you can use a manual chopper if you have one, but NO FOOD PROCESSOR! All vegetables are uncooked, even the corn. Trust me, the acid in the vinegar and tomato juice makes this all work, just like the citrus cooks the seafood in a ceviche. Mix all ingredients together and chill to let the flavors mingle. This makes a big batch, it’s meant to be shared.
I think I’ll link this one to The Grocery Cart Challenge Recipe Swap, because it’s VERY frugal if you’ve got a garden, and also to Colleen’s Kitchen Recipe Swap because it’s a great way to get some veggies into your kiddos!