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Farmers Market Gazpacho

Ashley
Gazpacho has ancient roots possibly from the Roman Empire and is still popular in Spain and Portugal especially in the hot summer months. It is a chilled soup made from raw vegetables and herbs. One of the easiest and healthiest recipes I can think of.
Prep Time 15 mins
Total Time 15 mins
Course Soup
Cuisine Spanish
Servings 2

Ingredients
  

  • 2 large red vine-ripened tomatoes, roughly chopped
  • 1 large yellow vine-ripened tomato, roughly chopped
  • 2 C. Cucumber chopped, peel if not organic or coated in wax
  • 1 shallot
  • 2 cloves garlic
  • 1 jalapeño seeds and veins removed, chopped
  • 2 T. Balsamic vinegar
  • 1 lime juiced
  • 1-2 T. Olive oil extra virgin
  • 2 sprigs Cilantro
  • 2 sprigs Basil
  • A couple Mint leaves
  • 1 t. Tabasco
  • Salt to taste
  • Freshly ground black pepper

Instructions
 

  • Place all ingredients in a blender and pulse to desired consistency.
  • Chill and then garnish with extra cilantro.

Notes

If you have any leftover soup, it keeps wonderfully in pint Mason jars in the fridge for at least 2 days. It is a great grab and go snack or lunch that you can drink straight from the container.
I have also made this without the olive oil and honestly it was surprisingly just as good.