Well, tis the season for making gazpacho people!  I don’t know about you but I just love this burst of fresh, cool, crunchy and bright goodness in my mouth…especially when it’s 100 degrees in the shade as it has been most days over the last month or two, but who’s counting?  Come on Fall!!!!!!!

So when you hit the farmer’s market this weekend just buy what’s in season and you’re guarenteed to have all the ingredients you need for this chilled soup.  Or, if you’re picking up your CSA (community supported agriculture) box you’ll for sure be getting most of these ingredients.  I like to use Vidalia onions or any other sweet onion but just use what suits you.

Eating this gazpacho is like taking your vitamins except it tastes a whole lot better.  I serve this with a nice protein of some sort and a slice of that hearty and delicious Coconut Almond Bread and butter…of course!

I don’t want to mince words here but, if your gut is inflamed then by all means eat a very small amount of this soup and see how your tummy reacts.  Even though it’s mostly pureed it still may give you a fit so take it slow if you haven’t been consuming a whole lot of raw veggies.

So, get to chopping and share with me your spin on gazpacho!

GAZPACHO

Yield:  Eight – 1 ½ cup servings

Ingredients:

1/4-1/2 cup apple cider vinegar or red wine vinegar
½ cup extra virgin olive oil
2 cups tomato juice, organic preferred
6 large ripe tomatoes, coarsely chopped, with their juice (about 7 cups)
2 green bell peppers, cored, seeded and coarsely chopped (about 2 cups)
1 large sweet onion, coarsely chopped (about 2 cups)
2 large cucumbers, peeled, seeded and coarsely chopped (about 2 cups)
¼ teaspoon cayenne pepper (or more to taste…and it’s optional)
1 ¼ teaspoon sea salt and more to taste
1/8 teaspoon ground black pepper and more to taste
½ cup fresh dill, chopped or 1 packed cup fresh basil, chopped…or get wild and use both!

Procedure:

  1. In a mixing bowl, whisk together the vinegar, olive oil and organic tomato juice.
  2. Add all the chopped vegetables into the liquid and stir well.  In small batches puree the vegetable mixture by using a blender or a food processor.  Or, use an immersion blender if you have one…it’s so easy to just place it in the bowl with the veggie mixture and puree away!  Do not puree completely; the gazpacho should retain some texture.
  3. Stir in the cayenne, salt, pepper and dill/basil.  Cover and chill for at least 4 hours.

When you are ready to serve, stir the soup and add more salt and pepper if need be and ladle into chilled soup bowls with a dollup of homemade or store-bought Greek yogurt or sour cream with a little sprig of dill on top.