Gazpacho

You may have observed that this weeks recipe features the same crop as last week, the lovely market garden crop that I currently (clearly) can’t get enough of. The thought of chilled soup boasting the best flavors of summer was too appealing to pick another crop just for the sake of it being different. So, here it is. A glorious medley of tomatoes, cucumber, fresh sweet red pepper, garlic & onion blended and served chilled. Because, frankly, it’s been pretty frickin hot out when we eat lunch.

Just how we specifically grow tomatoes was described last week so check out the Gnocchi in Tomato Broth post if you want to hear about our practices for raising tomatoes. Otherwise, carry on reading to discover a recipe that is not only flat out delicious, but also takes about 15 minutes to make (not including chilling time here)! 

For the original recipe inspiration, click here. Only a few modifications were made, and you bet they’re included in the recipe below.

Gazpacho

Ingredients:

  • 2 cups (500 mL) vegetable stock (or tomato juice if you want the dish to pop with color for your photos)

  • 1 1/2 pounds (0.6 kg) tomatoes, cored and roughly chopped

  • 1 medium/large (425 g) red pepper, seeded and roughly chopped

  • 1 medium/large cucumber, peeled and roughly chopped

  • 1/4 cup (30 g) chopped sweet onion

  • 1 medium/large garlic clove

  • 1 tablespoon (15 mL) fresh lime juice, or to taste

  • Fine sea salt, to taste

  • 1/2 teaspoon red pepper flakes, or to taste

  • 1/2 teaspoon freshly ground black pepper, or to taste

  • Chopped peppers, avocado, green onion, olive oil, croutons, etc., for serving

Directions:

  1. Combine the vegetable broth (or tomato juice), tomatoes, red pepper, cucumber, onion, garlic, lime juice in a blender and blend until smooth.

  2. Add in the rest of the seasonings (salt, red pepper flakes, pepper) to taste, and blend again.

  3. Pour into a 2-litre/8 cup glass jar and secure lid. Chill for 3 to 4 hours, or overnight. Or just chill in the blender if you are lazy, like me.

  4. Before serving, shake the jar to combine (or stir in your blender). Pour into bowls, and garnish with your desired toppings (such as chopped peppers, avocado, green onion, croutons, olive oil, etc.).

Danielle KeeterComment