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 tomato gazpacho – a refreshing, cold soup with Spanish and Italian origins.
On hot summer days, there’s nothing like this Mediterranean Gazpacho recipe to cool and vitalize you with tomato nutrition. With thirst-quenching tomato juice and a variety of nourishing chopped veggies, fruits and herbs, it’s almost like a refreshing liquid salad. Mangiare!
Mediterranean Gazpacho Recipe
- 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
- 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.
Place in a glass container to store. Chill several hours to allow the flavors to blend and ripen.