Gazpacho

We all know that I am most definitely not the queen of vegetables. I’m barely the princess of semi-healthy. But I’ve been trying. Really, I have. I’m making a concerted effort to eat more vegetables because I know they’re ultra good for me. And in doing so I’ve been experimenting with different dishes in an attempt to get my taste buds digging some veggies. Now that it’s getting warmer I thought that gazpacho would be a great dish to try. All of the vegetables in it are vegetables that I don’t necessarily hate, so that was a good first step. Chopped into itsy bitsy pieces? Even better! I am happy to report that this might just be the key to significantly upping my daily vegetable intake.

The aroma of this gazpacho is positively intoxicating. It’s so fresh, you almost feel healthier just smelling it.

I bought my vegetables from my local supermarket, and can only imagine how infinitely better this would be with fresh-picked vegetables from your own garden. It makes me want to go out there right now and start tilling soil! I will definitely keep this stocked in the fridge this summer to make sure I keep eating my veggies πŸ™‚

One year ago: Parmesan & Thyme Crackers

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Gazpacho

Ingredients:

2 cloves garlic, minced

Β½ red onion, diced, divided

1 large cucumber, diced, divided

5 Roma tomatoes, diced, divided

1 zucchini, diced, divided

2 stalks celery, diced, divided

1 dash salt, to taste

4 cups tomato juice, divided

ΒΌ cup extra virgin olive oil

2 tablespoons red wine vinegar

2 tablespoons white sugar

6 dashes Tabasco

1 dash black pepper, to taste


Directions:

1. In the bowl of a food processor or in a blender, combine the minced garlic with half the red onion, half the cucumber, half the tomato, half the zucchini, half the celery, half the tomato juice, and all of the olive oil, red wine vinegar, sugar, Tabasco, and salt.


2. Pulse until all ingredients are blended well; mixture will have a nice speckled, colorful texture.


3. Pour into a large bowl and add the rest of the tomato juice, and half of the remaining onion, cucumber, tomato, zucchini, and celery. (Reserve the rest of the diced vegetables for garnish.)


4. Stir mixture together and check seasonings, adding salt if needed. Chill soup for at least 2 hours.


5. Remove the soup from the refrigerator and stir. Ladle into a bowl and garnish with remaining diced vegetables, a sliver of fresh avocado, sour cream, and cilantro. Serve with grilled bread or toasted baguette.


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(Recipe adapted from The Pioneer Woman)


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