I can find something to love about every season of the year. But summer holds my attention pretty well. So much great produce comes in season from June through October that grilling and cooking are delightful!
However, summer dinners have been particularly challenging this year because of heat & humidity. We’re already experiencing the 4th heat wave of 2012, and it’s only mid-July! For those of us without air conditioning, it’s been a real kick-in-the-pants! Survival is all about sitting in front of a fan with a cold drink. So who wants to cook dinner?
The answer my friends, is gazpacho. A zippy summer soup that appeals to kids and adults alike. Packed with fresh crunchy vegetables, it’s cool and healthy and will use up the extra zucchini someone may have left on your doorstep when you weren’t looking. Best of all, no cooking. Just a little chopping and dinner is served!
Gazpacho is best served with crunchy corn chips and an icy mojito!
Enjoy!
Dianne
Gazpacho
gazpacho soup & corn chips
Ingredients
- 1 English cucumber, peeled, seeded and chopped into 1/4 inch pieces
- 1 zucchini, chopped into 1/4 inch pieces
- 1 red bell pepper, seeded and chopped into 1/4 inch pieces
- 1 quart sized jar home-canned tomatoes, chopped or 4 fresh plum tomatoes, chopped into bite sized pieces and 3 c. tomato juice
- 1/2 c. fresh cilantro, roughly chopped
- 1 red onion, diced
- 1/2 -1 jalapeno pepper, minced
- 2-3 garlic cloves, minced
- 1/4 cup red wine or balsamic vinegar
- 1/4 cup good olive oil
- 1 lime, juiced
- 1 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper or to taste
Directions
Chop the cucumber, bell pepper, tomatoes, cilantro and red onion into 1/4 inch pieces. Combine ingredients in a large bowl and add the garlic, jalapeno, tomato juice, lime juice, vinegar, olive oil, salt, and pepper. Mix well and chill before serving. The longer gazpacho sits, the more the flavors develop. Will keep in your refrigerator for up to 3 days.
MooreBetterFood 