I’m a huge fan of tomatoes – they are absolute nutrition powerhouses, full of vitamins and heart-healthy antioxidants like lycopene (a carotenoid which gives tomatoes their red color). While I can’t get enough of them in marinara sauce, I also LOVE eating them raw as gazpacho – a refreshing, cold tomato soup. On hot summer days, there’s nothing like this Mediterranean Gazpacho recipe to cool and vitalize you with tomato nutrition!
Mediterranean Gazpacho Recipe
*use organic produce whenever possible
- 6 ripe tomatoes (about 3 lbs), peeled and chopped (about 6 cups)
- 1 red onion, finely chopped (about 1 1/4 cups)
- 1 cucumber, peeled, seeded, chopped (about 1 cup)
- 1 sweet red bell pepper (or green) seeded and chopped (about 1 cup)
- 2 stalks celery, chopped (about 1 cup)
- 1-2 Tbsp chopped fresh parsley
- 2 Tbsp chopped fresh chives
- 1 clove garlic, minced (about 1 teaspoon)
- 1/4 cup red wine vinegar
- 1/4 cup Cold-Pressed Lemon Flavored Olive Oil
- Salt and fresh ground pepper to taste
- If you like it spicy – add a drizzle of Spicy Jalapeno or Blazing Habanero Olive Oils, to taste
- 2 cups tomato juice (or 1 15-ounce can crushed tomatoes if you don’t have tomato juice)
Place all ingredients in a large bowl. Use an immersion blender or blend in batches, to desired smoothness. I prefer my gazpacho somewhat chunky, so only pulse a few times in the blender. Adjust seasonings to taste.
Depending on your flavor preferences, you can substitute the lemon flavored olive oil for basil, garlic or jalapeño-garlic flavored olive oils.
Place in a glass container to store. Chill several hours or overnight to allow the flavors to blend.
Mangiare!