Gazpacho at our house is kind of a big deal. I only make it when it’s over 75 degrees outside, so when we lived in Germany the past few years it was not as common an occurrence as I expect it will be here in Georgia! This picture of my husband and our upstairs neighbors in Germany was taken about a month before my daughter was born, on the first “summer” day of the year, almost exactly two years ago!
Gazpacho is a raw meal so it’s perfect for hot days. I like to top it with chunks of avocado and a drizzle of nice olive oil, and eat it with a nice soft loaf of bread for dipping. Avocados were on sale at Aldi this week so I’m giving you my recipe for guacamole as well!
Gazpacho serves 4
- 4 tomatoes, diced
- 1-2 fresh jalapenos, chopped
- 1 English cucumber or two small regular cucumbers, diced
- 1/2 of a red or green bell pepper, diced
- 1 small onion, quartered
- 2 cloves of garlic
- 1/2 bunch of cilantro, divided
- About 32oz of V8 juice (you can use tomato juice instead if you like)
- the juice of 1 lime
- 2 TBSP EV olive oil
- avocado, chopped, for topping
Combine the onion, garlic, chopped jalapenos, lime juice, oil, and half the diced cucumber and most of the cilantro in a blender and blend until smooth. Add a little of the V8 if necessary to get it smooth. Pour into a storage bowl with a lid, add the rest of the cucumber and diced tomatoes and peppers, and enough juice to cover the veggies with a bit extra. Stir to combine well then refrigerate for at least an hour. Taste before serving and add more juice if it’s too spicy or too thick. Garnish with cilantro, oil, and avocado chunks before serving.
- 2 ripe avocados
- juice of 1/2 lime (about 2 TBSP)
- 1 clove of garlic, minced or pressed
- 2 TBSP diced red onion
- 1-2 TBSP diced pickled or fresh jalapeno
- 1 handful of cilantro, chopped
- 1/4 tsp cumin
- 2 generous pinches of salt
- 1 handful of diced cherry tomatoes (garnish)
You can mix this in a food processor by doing your aromatics first, then adding the avocado and lime, or you can do it by hand if your avocados are ripe enough. By hand, mash the avocado, then add your veggies and seasonings. Taste to see if you need more salt or lime juice, then stir in the cherry tomatoes or sprinkle on top. Guacamole improves if you let it mellow in the fridge for an hour or so before eating, but be sure to store it in a jar with a lid, or place a piece of plastic wrap directly on the surface so it does not brown.