Make Some Gazapacho – A Great (and easy) Summer Treat

Instead of using the stove, use your blender! This zesty take on tomato soup takes only a little time to prepare and can be a meal in itself for you and a lucky guest. Here’s how to make it:

2 scallions
1 English cucumber, seeded and cut into chunks
1 large red or orange bell pepper, cored, seeded and cut into chunks
¼ teaspoon finely chopped garlic
1 quart low-sodium tomato juice
4 medium tomatoes (1 pound), diced
2 tablespoons extra-virgin olive oil
4 teaspoons red wine vinegar (or more to taste)
salt and freshly ground pepper
Hot sauce (to taste)
½ pound cooked peeled shrimp, cut into ½ inch pieces (optional)

Thinly slice the green part of one scallion and set aside to be used as garnish. Cut the remaining white part of the scallion and the second whole scallion into chunks. In a food processor, combine the scallion chunks and the cucumber, bell pepper and garlic and pulse until finely chopped. Add tomato juice and pulse until finely chopped. Transfer to a large bowl and stir in the tomatoes, olive oil and vinegar. Season to taste with salt, pepper and hot sauce. Pour into bowls. Top with scallion greens and shrimp. Enjoy and feel free to use my favorite line, “Eat… before it gets warm!”


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