There is nothing that says Summer like a fresh and colorful Gazpacho! This recipe is a great way to empty your garden or have fun with your finds from the Farmer’s market. If you are in Nashville, I highly recommend the Tuesday Farmer’s Market at Sevier Park. There is live music and you can treat yourself to a mint pineapple popsicle from Las Paletas across the street!
4 cups of peeled, seeded, and diced cucumbers (I made it easy and used the Persian seedless cucumbers from Trader Joe’s)
4 cups of diced grape tomatoes
4 cups of diced mini-Heirloom tomatoes (the more colorful, the better)
2 cups of diced red peppers (you can also throw in green and yellow peppers)
1 cup of diced green onion (white and green parts)
2 cups of chopped basil
1 cup chopped mint
1 cup chopped cilantro
1 cup chopped parsley
Generously bathe ingredients in olive oil, red wine vinegar, salt, and pepper. Do you like your gazpacho chunky or smooth? I decided to blend half of the ingredients to mix the flavors. In small mason jars I poured the blended soup, topped it off with a heaping spoonful or two of the chunky ingredients and then crowned it with a dollop of Greek yogurt and a sprig of mint. It’s best served chilled. I recommend a little Tabasco! A nice compliment to the soup is slices of cantaloupe, wrapped in prosciutto, and drizzled with either olive oil, or better, truffle oil! A big chunk of olive bread or a french baguette and you are in summer heaven!
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