Lately, it seems as though more nutritionists have been touting the healing and health benefits of eating more fruits and vegetables. Summertime is such a great opportunity (especially when you live in a cold winter climate!), to take advantage of the bounty and availability of tomatoes and cucumbers. I find this a refreshing change to the usual picnic fare (although I will never give up my cookout dishes!). It’s both tasty and healthy. I like to top it with low-fat sour cream, avocado, cilantro, and pumpkin seeds with a wedge of lime although you could also drink it from a glass!
Blue Ribbon Recipe
If you think cold soup isn’t for you, this spicy gazpacho may change your mind. We loved the mix of vegetables and seasonings in this recipe. It’s fresh and has a kick of spice. Very refreshing on a hot summer day.
- 4-5 largetomatoes, cut up and diced
- 2 can(s)diced tomatoes (14 oz each)
- 1 largediced cucumber
- 1 mediumred bell pepper, diced
- 1 mediumjalapeno pepper, cleaned and diced
- 1 mediumred onion, diced
- 2 clovegarlic, minced
- 1 bottleV-8 (spicy, low sodium or any variety), 32 oz. juice or tomato juice
- 2 Tbspextra virgin olive oil
- 2 Tbspbalsamic vinegar or sherry or wine vinegar if preferred
- 2 Tbspfresh squeezed lime juice
- 1 tspsalt
- 1/2 tspchili powder
TOPPING INGREDIENTS (SUGGESTIONS)
- ·sliced avocado
- ·low-fat sour cream
- ·pumpkin seeds
- ·chopped cilantro
- ·lime wedges for additional zing!
How to Make Spicy Gazpacho
- Put the ingredients in a large bowl and stir to combine.
- Place 1/2 the mixture in a blender and pulse until roughly chopped but not pureed. Do the same for the second half or if you like chunky, leave it and mix together with the blended mixture.
- Place in the refrigerator for at least half an hour to chill before serving.
- Top with your favorite topping and serve with grilled bread or croutons if preferred. Enjoy!