Gazpacho = Summer in a bowl!
Gazpacho = Summer in a bowl!
I watch the Facebook posts from my beautiful friend Peg Burr from home all the time, and she is one amazing foodie! Honestly, I kept hoping and asking her to share some of her recipes and ideas. Today is finally that day!
The Post (yes I got super excited)
So Doc Cindy Stevens asked me to contribute. Here’s one of my fave (and EASY) recipes of all time. I must’ve tried dozens of them over the years, and this is the best, hands down: Gazpacho = Summer in a bowl.
Her Easy Recipe
1 cucumber
2 yellow peppers
4 plum tomatoes
1 small red onion
3 garlic cloves – more, if you like garlic, like me 🙂
23 oz. tomato juice (no salt or sugar added — read the label)
1/4 C white balsamic or white wine vinegar
1/4 C good olive oil
1/2 T kosher salt
1 t freshly ground black pepper
2 – 3 T fresh herbs (whatever you like – basil, mint, thyme, etc.)
Rough cut all the vegs into 1″ cubes and whizz in a food processor. Do in batches and empty into a large bowl as you go. Toss the rest of the ingredients in the food processor and whizz also. Then add it to the bowl. Stir in the tomato juice. Add salt to taste. It’s deeelish and low in calorie + is WAY better the next day! Big tip is that it keeps in the fridge a long time. Enjoy!
Some Other Tips from Peg
First tip was: I like to serve it with a dollop of plain non-fat Greek yogurt on top and whatever fresh herb is in the mix.
Next she said: I keep a vat of it in my fridge all summer. (good idea!)
Final tip: I follow the basic recipe below and sometimes riff with more peppers or cukes, different herbs or whatever’s looking freshest in the store.
The Final Product – Yum!
If you loved this Gazpacho recipe blog, please share it, provide comments below, or reach out to me. Help me give Peg the love for this and let’s work on showing her we want even more from her!
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