Gazpacho

Gazpacho

The heat and humidity here today are through the roof.  This is the first meal of the day, hunger just wasn't around for me today.  I would highly recommend this cold, refreshing soup on those days you just can't face turning on the stove or lighting up the BBQ (those are rare I know).  With an avocado relish to spoon on top, delicious!!!

Gazpacho



1/2 cucumber, seeded and peeled, diced
1 pint orange or yellow tomatoes, roughly chopped
1 pint red tomatoes, roughly chopped
1 clove of garlic, minced
1/2 onion, roughly chopped
1 - 2 sweet red bell peppers, roughly chopped

Place all of the above in a food processor or blender and pulse until just slightly chunky.  I did mine in two batches, one I pureed, the other I left chunkier.  Place in a container in the fridge for at least 2 hours.  This soup is meant to be served cold.

Avocado Relish

1 lime, juiced
1 avocado, diced
1/2 sweet red bell pepper, diced
Italian parsley or cilantro, roughly chopped

Place all in a bowl and gently mix together.  Do this close to the time you are going to serve the gazpacho.

Optional:  Drizzle of Sherry vinegar.

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