Zesty Gazpacho, Straight from the Garden

My garden went gangbusters this year. Yay! And while I'm completely and totally over zucchini at this point, I'm still loving the sweet, vine-ripened tomatoes and crisp cucumbers that just keep coming. Here's my recipe for a super-easy gazpacho, which can be served at room temp, but I like it slightly chilled. For a thicker soup, add some bread to the blender, but that's not necessary, especially if you're gluten-free. If your gaz gets too thick, you can add some tomato juice, or even just some cold water. But keep the ingredients fresh, and you can't screw this one up!

MORE: The Easiest No-Cook Blender Soup: Chilled Cucumber Soup

Gaspacho1_blog.jpg

ZESTY GAZPACHO

Ingredients

  • 1 lb Tomatoes (cored and spots cut off)
  • 1 Orange bell pepper (cored and seeded)
  • 1 Cucumber (peeled and seeded)
  • 1/2 Sweet onion
  • 1 clove Garlic
  • handful of Cilantro
  • 3/4 cup Worcestershire sauce
  • 1/4 cup each Olive oil & Balsamic vinegar
  • 1/2 tsp each Salt & Pepper
  • 1 piece of Country bread (optional)

MORE: Top 3 Easy Fall Soups

Directions

  • Roughly chop all ingredients.
  • Blend in a mixer or food processor until smooth.
Zesty Gazpacho, Straight from the Garden
CK-siderbar-KEEPINTOUCH.jpg
CK-siderbar-SIGNUPnew6.jpg
CK-siderbar-FINDMORE.jpg
VERTICALBOXESFOOD.jpg
VERTICALBOXESDIY.jpg
VERTICALBOXESFASHION.jpg
VERTICALBOXEScolumn.jpg
CK-siderbar-INSTAGRAM.jpg
CK-siderbar-SHOP.jpg
SHOPimage.jpg
around the web