Summer Series: Gazpacho
There is nothing more refreshing than a nice bowl of cold gazpacho on a hot summer day, and the days here in Virginia can sure be sweltering. This is one of my favorite of my mother’s recipes and I’ve often requested it be part of my birthday dinner in August. I finally wrote down the recipe and was a little surprised at how easy it is to make! The veggie juice (she always uses spicy V8) definitely simplifies things, and if you are a busy mom like I am, that is always a welcome trait in a recipe.
Pair this delightful chilled soup (or “liquid salad” as I always called it as a kid) with a nice icy glass of sangria and imagine yourself in sunny Spain! While you’re at it, also imagine air travel is safe again…Aahhhh.
Ingredients:
2 cloves garlic, minced
1/2 tsp salt (+ more to taste)
1 English cucumber, chopped
1 small red onion, chopped
4 plum tomatoes, chopped
1 yellow or orange bell pepper
1 jalapeno, cleaned and chopped (or 2 if you like things spicy!)
1/2 packed cup fresh parsley, chopped (+ extra to garnish)
320z/1QT tomato-based vegetable juice (I used JW Knudsen Very Veggie, low sodium)
3 Tbsp dry sherry
1/3 cup olive oil
1/2 tsp pepper (+ more to taste)
Vegan croutons, to serve
Instructions:
In a small bowl/ramekin, muddle together minced garlic and salt until garlic is almost liquefied.
In a food processor, process cucumber, onion, tomatoes, bell pepper, jalapeno, parsley, and muddled garlic until a smooth soupy texture is reached.
Pour into a very large bowl or pot.
Ad veggie juice, dry sherry, olive oil, and pepper, and stir well.
Garnish with vegan croutons and a little chopped parsley.
Enjoy cold!
