Farmers Market Gazpacho

It has been warming up here on Maui. So I thought what is going to be quick, easy and use up my Farmer’s Market vegetables? ….. How about Gazpacho?!

My parents introduced me to a version of this recipe as a child. I remember thinking how strange it was to make cold soup. Now I get it and really enjoy this recipe in the summer time and don’t want to heat up the house.

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.

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Prep Time 15 minutes mins

Total Time 15 minutes 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.