Gazpacho, a cold Spanish soup, is the epitome of summertime fare. It depends on vegetables that hit their peak in mid- to late-summer and should be made with the best-quality ingredients you can find, since the soup is raw. I prefer a mellow, very chunky gazpacho. If you like your soup smooth, blend all the tomatoes and add more tomato juice. Similarly, if you prefer a spicier dish, add some seeded jalapeno peppers.
This quick gazpacho, made without bread, is safe for all "big eight" food allergies (read labels on the hot pepper sauce) and most others, save tomatoes, onions, and peppers.
Prep Time: 20 minutes
Total Time: 20 minutes
- 2 to 3 large ripe tomatoes
- 2 cucumbers
- 2 scallions
- 1 red bell pepper
- 1 avocado
- 1/4 c tomato juice, or as needed
- juice of one lime
- 1 tbsp. honey
- 1 tbsp. extra virgin olive oil
- salt (to taste)
- cayenne pepper or hot pepper sauce to taste (Sriracha or Tabasco; optional)
- Dice tomatoes. Core, see, and dice bell pepper. Cut cucumbers in half lengthwise, remove seeds with a paring knife, and dice. Slice scallions (all of the white parts and about half of the green).
- Reserve a small handful of tomatoes. Using an immersion blender or standing blender, blend remaining tomatoes, peppers, cucumbers, scallions, and tomato juice until you are satisfied with the texture of the soup. Add more tomato juice as needed or desired.
- Taste soup for flavor and add salt and pepper to taste. Stir in lime juice, honey, olive oil, and cayenne or hot pepper sauce (if using). Taste again and adjust salt if necessary. Stir in the reserved tomatoes.
To serve: Serve cold, with slices or chunks of avocado to garnish. Serves four.