Roasted Red Pepper Gazpacho
In my sweetest dreams, I have an enormous garden right in my back yard. Each week, I fill the biggest basket I can carry with fresh, gorgeous vegetables to share will my family and friends. In reality however, I have a tiny herb garden and a patio tomato plant. This week, we were lucky enough to pluck three ripe juicy tomatoes off of our plant. (see above mixed in with store-bought plum tomatoes) Perfect timing after this long, wonderful weekend of hot dogs, chips, pies, ice cream(s) and various libations.
Gazpacho is my favorite way to eat healthy. Its spicy and delicious... with tortilla chips and a margarita!
What you'll need:
- 6-8 tomatoes, chopped
- 1/2 red onion, chopped
- 1/2 cucumber, chopped with the peel on
- 1/3 cup roasted red peppers, chopped (jarred is fine)
- 3 garlic cloves, minced
- 1 1/2 cup of V8 juice
- 3 tbsp red wine vinegar
- 2 tsp hot sauce
- 2 tsp olive oil
- 1 tsp red pepper flakes
- salt & pepper
What you'll do:
Combine all of the above items in a large bowl. Toss everything together and taste a few bits to be sure its the spicy-ness that you like. Then, blend everything. I use a standard kitchen blender on the "pulse" setting until I get a small chunks. I do it in batches and combine the blended gazpacho in a large Tupperware. Be sure to CHILL your gazpacho at least one hour before serving ( a very important step ). Garnish with cilantro and a tiny swirl of sour cream or olive oil.
There are a ton of variations on this classic. How do you make yours?
xo & a pinch,
All chopped up in a bowl. Take a little taste now, before you start blending.