Gazpacho is a cold, raw vegetable tomato-based soup. It’s great for summer time, and is a cinch to put together. This is a great way to use up all the summer produce. I was able to use cucumber, zucchini and onions from my CSA, tomatoes from the farm we go berry picking at, and a few other items that we keep around the house. This gazpacho is super flavorful and bright with fresh flavors of the season’s best produce. I pureed this pretty smooth, but if you prefer a chunky soup, just reserve some of the chopped vegetables to mix in at the end. This was actually made too much for my blender, so either use a large blender or food processor, or plan on working in batches. This would also freeze well if you’d like to have the fresh taste of summer later in the year.
Adapted from Pioneer Woman
- 2 cloves garlic, chopped
- 1 small red onion, chopped
- 1 cucumber, chopped
- 4 roma tomatoes, chopped
- 1 large zucchini (or summer squash), chopped
- 3 stalks celery, chopped
- 4 cups reduced-sodium V8 or tomato juice
- 1/4 cup extra virgin olive oil
- 2 Tbsp red wine vinegar
- 1 Tbsp granulated sugar
- hot sauce, to taste (about 1 Tbsp)
- salt and pepper, to taste
In a large blender or food processor, blend all of the ingredients until it’s reached your desired consistency. Top with a dollop of sour cream (or plain Greek yogurt), if desired.