When I was at a local farm stand recently, I picked up some farm-fresh ingredients to make a great gazpacho. I love cold soup in the summer, and canâ€™t believe it took me this long to blend up a quick gazpacho! The great thing about soups, in my opinion, is that you really donâ€™t need to follow a recipe. A little bit of this, some leftovers of that, and voila! Soup is done. Here is what I used in my gazpacho:
3 large tomatoes, diced
1 medium white onion, diced (I used about Â¾)
Â¾ container of sprouts â€" I just needed to use these up. In they went!
1 cucumber, peeled, seeded, and diced
about 3 Tbsp olive oil
fresh thyme (not a typical gazpacho ingredient, but I had some about to go bad in my fridge so I tossed it in and love the flavor it added)
fresh parsley from momâ€™s porch garden
salt and pepper to taste
2 tsp hot sauce â€" this just barely added a kick
With a few pulses of my hand-held immersion blender, I blended up this gazpacho in no time, keeping some veggies in tact for a little texture. I like my gazpacho slightly chunky.
I let it sit overnight for the flavors to meld. It was so tasty!
I paired the soup with a crusty onion baguette and some corn on the cob. It was a perfect summer dinner that is low calorie and chock full of nutrients.
Every gazpacho is different â€" whatâ€™s in yours?