The start of school and cooler temps make it seem like fall has arrived, but according to the calendar, it’s not here yet. One way to extend summer is by whipping up a batch of freshly made, vitamin-packed gazpacho.
This recipe, the result of experimenting all summer with various ingredients and measurements, is our family favorite. It’s a wonderful way to get your kids to happily eat copious amounts of fresh vegetables. I used my blender as often for gazpacho this summer as for smoothies!
Spanish Gazpacho Fabuloso
- 3 T. red wine or sherry vinegar
- 4 T. olive oil
- 1 T. fresh lemon juice
- 3 cups strained tomatoes
- 1 large, ripe tomato, quartered
- 1 cucumber, chopped
- 1 sweet green bell pepper, sliced
- 1/2 onion, peeled and chopped
- garlic clove, smashed
- 2 slices bread, cubed
- sea salt and pepper to taste
Whip together all ingredients in a blender until you get the desired consistency. Serve cold. Don’t be afraid to invent your own variations. I substituted watermelon for tomatoes and was rewarded with a sweet, flavorful soup. My husband loved it when I added fresh cilantro and substituted lime for lemon juice. Baristanet owner and editor, Liz George, adds avocado, plus crabmeat as a protein to make a complete meal. Buen provecho!