Gazpacho is a tomato-based raw vegetable soup. It tastes great chilled, so it’s perfect for our hot Texas summers.
Kimberley Smith, ADC Weight and Health Risk Management health educator, spent time in Spain and picked up this recipe while she was there.
“I make it a lot in the summer,” Smith said. “After you make it, put it in the fridge for an hour or two. It’s great on a hot summer day.”
The great thing about this recipe is you can tailor it to your taste. Choose the color and variety of vegetables you want to use. Try different flavors of vinegar. You can even spice it up with some hot peppers.
Prep time: 15 minutes
5 tomatoes (any kind), chopped into small chunks
1/2 cucumber, chopped
1/2 onion (red, yellow or white), chopped
1 bell pepper (green, red, yellow or orange)
1 clove garlic, minced
1/2 cup white vinegar
1 tsp salt
Starting with the tomatoes, add the vegetables to a food processor or blender and mix together until they become a soup consistency.
Add the vinegar. Process until combined. Add cold water if the mixture becomes too thick.
Add salt to taste.
Chill in the refrigerator. Serve in bowls or glasses cold.