Summer Gazpacho

I love seasonal cooking, my two favorites are summer and fall.  In the summer, I love the abundance of fresh fruits and veggies.  Simplicity truly is key.  One of my favorite summer recipes is classic Gazpacho.  It is refreshing on a hot summer day and is packed full of nutrients.  Both of my girls love it and Ella usually eats at least 3 bowls at a time.  

This is another great recipe for kids to help with.  It's perfect because they can munch on fresh veggies while helping! Ella even went out to the garden on her own to pick the chives and parsley.  We used tomatoes and cucumbers that we picked earlier from our generous neighbor's abundant garden.  Fresh and local, perfection.

Classic Summer Gazpacho

4 c organic vegetable juice

5 or 6 large tomatos 

1 large cucumber peeled, seeded and diced

1 red pepper chopped 

1 purple onion chopped

6 chives chopped

3 Tbs parsley

6 drops hot sauce (I usually use a little more since we like spice!)

1/4 c olive oil 

1/4 c red wine vinegar

2 tsp Worcestershire Sauce 

1/2 lemon

1. Start by boiling a large pot of water.  With a knife slice a small x in the bottom of each tomato.  Boil tomatoes for 1 minute and remove from water.  Once tomatoes are cool, the skin will peel right off.   This is the easiest way to remove tomato skin and retain flavor! 

2. Combine all the ingredients in a large bowl.  Using an immersion blender (one of my absolute favorite tools for soup!) or food processor, blend ingredients until desired consistency. 

3.  Place in an airtight container and refrigerate overnight to let flavors meld.

Conair Cuisinart Smart Stick CSB-75BC 200 Watt 2 Speed Hand Blender (Brushed Chrome)

Cuisinart

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