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Do you gazpacho?
First, let’s talk about what gazpacho is. Just in case it’s not in your usual wheelhouse of summer recipes. Gazpacho is a raw veggie soup served cold, usually with tomatoes as the base. So basically, we puree the crap out of veggies and turn them into liquid. Then call it soup and make it seem fancy. Nobody’s the wiser.
I make up gazpacho in the summer and keep it in the fridge for a quick snack for the kids afterschool. I love gazpacho because serving it cold is best which means no worries about making a batch in advance and stashing it away for later. It is also naturally gluten-free and friendly for so many, many diets!
Everyone that makes gazpacho has a favorite variation of the veggies they put in. The recipe I’m showing you today is just a basic, standard gazpacho recipe waiting for you to adjust it to your families preferences. Usually you want to use tomato and cucumber in all your recipes because of the liquid content they have. From there, add in a carrot or radish. Perhaps you like hot sauce or bourbon in yours? Go for it!
Whatever you choose for your ingredients your next step is to pop them all in your food processor or blender and puree the crap out of them. Add your olive oil, vinegar, and red wine (if you choose) at the end, pour it into a container and pop it in the fridge. Forget that soup. Go read a book or drink a glass of wine. Come back several hours later and it will be perfect and ready for you to look fancy schmancy!
My kids love eating gazpacho after-school with BBQ Goldfish® Puffs. They just add a whole new level of fun in gluten-free form (bonus!). Frankly, they also love the combo of BBQ with the gazpacho. It’s all sorts of yummy! Levi puts the Goldfish Puffs in and lets them sit and marinate for a while before eating. I prefer to dip them in and eat them one by one. And Katie dumps them into her gazpacho and eats it right away. Either way … it’s delicious!
Do you gazpacho?
I hope that now the answer is a big ol’ fat YES!! With a giant Y and ES. Because it’s so stinking easy it would be a shame not to!
- 2 to matoes
- 1/2 green pepper
- 6 inch length of cucumber peeled.
- 2 cloves garlic
- 1 tablespoon honey
- 1 tablespoon vinegar I recommend balsamic, or red wine vinegar
- 1/4 cup red wine optional
- 2 teaspoons salt
- 2 tablespoons olive oil
- Place all veggies in the food processor or blender and puree until blended.
- Mix remaining ingredients in.
- Taste and add additional salt, honey, and vinegar to your liking.
- Place in the fridge for at least 1 hour prior to serving.
- Serve with Barbecue Goldfish Puffs