Gazpacho
July 11, 2022
I love soup but summertime and hot sup just don’t mix. Enter gazpacho! Raw fresh veggies, blended up and served chilled. So refreshing in the heat AND good for you! Top this summertime soup with fresh tortilla chips, hot sauce, and avocado if you like!
Ingredients
- 1.5 red bell peppers, seeded and cut into fourths
- 1/2 lb tomatoes *Roma are traditional, but I used small red ones from the vine
- 1 English cucumber, peeled and cut into 2 inch pieces
- 1/4 red onion, sliced
- 3 cloves garlic
- 1/4 cup parsley
- 1 tbsp sherry wine vinegar
- 1 tsp Worcestershire sauce
- 1 tbsp EVOO
- 1 jalapeño, seeded and halved
Jalapeno Crema
- juice of 1/2 lemon
- 1/2 cup greek yogurt
- fresh ground black pepper
- pink Himalayan salt
Instructions
- Add bell peppers, tomatoes, cucumber, half the jalapeño, garlic, parsley, sherry vinegar, Worcestershire, EVOO in a blender and blend until smooth.
- Prepare the jalapeño crema. Charr the outside of the remaining half of jalapeño either by 1) using tongs, holding it over the open flame on a gas stove burner or 2) under a broiler in the oven. In a food processor, blend greek yogurt, lemon juice, and charred jalapeño until smooth. Season with salt and pepper to taste.
- Serve finished gazpacho chilled or room temperature topped with jalapeño crema and a drizzle of EVOO. Add tabasco and crushed tortilla chips, if you wish!
With love,
Ashley Jo
