People love soup, but many of us don’t feel like a hot meal in the middle of summer! Enter gazpacho. Gazpacho is a cold, fresh soup, usually tomato-based, and originating in the southern region of Spain. This gazpacho is partly blended and partly chunky to mimic the texture of the warm soups we’re used to.
This recipe is vegan and gluten-free. Takes about 30 minutes to prepare and serves 6.
3 vine or heirloom tomatoes, chopped
1 red bell pepper, chopped
1 yellow bell pepper, chopped
2 garlic cloves, peeled
1 small shallot or vidalia onion, chopped
(shallot for a stronger flavor)
3 Tbs. water
1 Tbs. lime juice
1 Tbs. sherry vinegar
2 Tbs. olive oil
¾ cup sweet white corn (frozen, canned or fresh)
1 cucumber, chopped
salt & pepper to taste
Place your chopped tomatoes, peppers, shallot or onion, garlic, lime juice, oil, and vinegar in the blender. Process until it reaches your desired consistency.
Transfer the gazpacho to a bowl. Add the chopped cucumbers and corn, and season to taste with salt and pepper.
Eva works at MOM’s Central Office.