Summer Fresh Gazpacho

I have been on a gazpacho kick lately! Beautiful, tasty tomatoes have once again returned to the market and with the weather warming up we’ve gone from craving hearty and warm to light and fresh. Gazpacho fits the bill perfectly – not to mention it’s super quick and easy!

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Servings: 4 to 6

Ingredients

Directions

1. For extra flavor, if you desire, roast your tomatoes and garlic on the grill or broiler. If you don’t have time, don’t worry, but it does add a nice little twist.

2. Roughly chop all your vegetables into cubes more manageable for the food processor.

3. Throw your garlic, onion, cucumber, carrot, tomatoes, zucchini, and celery. Turn the processor on and let it do the work. This is what I love about gazpacho! (The other thing I love? It’s flexible. Only have one celery stalk left in your drawer, or no purple onion? Add some leek. Have roma tomatoes instead? Use those).

4. Once all the vegetables are finely minced, add in the lemon/lime juice and zest, vinegar, sugar, Tabasco (I recommend a few dashes, but I’m shy about spice), salt, pepper, and half of the tomato juice. Whirl together in the processor one more time.

4. Once all the vegetables are finely minced, add in the lemon/lime juice and zest, vinegar, sugar, Tabasco (I recommend a few dashes, but I’m shy about spice), salt, pepper, and half of the tomato juice. Whirl together in the processor one more time.

4. Once all the vegetables are finely minced, add in the lemon/lime juice and zest, vinegar, sugar, Tabasco (I recommend a few dashes, but I’m shy about spice), salt, pepper, and half of the tomato juice. Whirl together in the processor one more time.

4. Once all the vegetables are finely minced, add in the lemon/lime juice and zest, vinegar, sugar, Tabasco (I recommend a few dashes, but I’m shy about spice), salt, pepper, and half of the tomato juice. Whirl together in the processor one more time.