Simple Summer Gazpacho
It’s been a summer. Here in Philadelphia, it’s either been HOT and HUMID, or raining. It’s just sticky & gross, and I’m ready for fall.
Until then, I’m taking the opportunity to enjoy one of my absolute favorite things about summer- tomato season. Nothing beats a fresh tomato in summer. And every single one I’ve eaten this summer has been perfection.
This recipe also helps with the heat, since you don’t have to cook a damn thing, and you eat it cold. Gazpacho is one of the best ways to celebrate Summer produce. And it’s so easy to make.
I bought a bunch of gorgeous yellow cherry tomatoes at the Market recently, and decided I was going to make Gazpacho with them. I also used a Yellow Bell Pepper for this recipe to make it extra sunny in color. You can use any color tomatoes and peppers you like, just keep in mind you’re blending everything together, so if you get too wild, it may turn out looking like mud.
This recipe takes 5 minutes to make, and I’d bet you have all the ingredients on hand. So if you’re stressed out with back to school insanity, or just don’t want to deal with turning on the stove on a hot day- make this. You’ll even have left overs for later!
Simple Summer Gazpacho
Serves Approximately 6
Ingredients:
2 lb Tomatoes, chopped (about 5 cups)
1/2 Cucumber, chopped (about 1 cup)
1 Bell Pepper, chopped
1 Shallot, chopped
2 Cloves Garlic, chopped
1/4 C Olive Oil
2 Tbsp Red Wine Vinegar
1 Tsp sea salt
1/4 Tsp pepper
1/4 C Fresh Basil, chopped
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Directions:
Place all ingredients in a blender, and blend until smooth. Taste and adjust salt & pepper as needed.
Refrigerate until cold, about 2 hours.
Serve topped with chopped basil.