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

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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
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#fbf to 1994 (ish) with my buds, @richardwiese and @wendirogerstv Bought that sport coat on sale for about 20 bucks because that’s all I had in the bank. Was 10% wool and 90% “other.” Got caught in the rain with it and smelled like wet dog ass all night.

Nine years ago, I made a vow to live my life based on three guiding principles: Love, Awe and Gratitude. Today, instead of feeling sad, angry or anxious about The Chew’s cancellation, I will look through the lens of Gratitude and thank: My cohosts, @chefsymon and @carlaphall, for being two of the greatest people I’ve ever had the pleasure of knowing. The crew and staff of The Chew for being so dedicated, hardworking and collaborative. Our viewers for allowing us into your homes each day to share a laugh and a recipe — and a cocktail. It’s been a fun run and I am so freakin’ lucky to have been a part of it. Much love, CK ❤️

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