During the dog days of summer there is no better way to refresh your body than with a tasty, chilled cup of gazpacho. It’s a nourishing salad like soup that is sure to satisfy.
5-6 cups tomato juice (roughly 1.5 liters)
3/4 cup onion, diced
2 cloves garlic, minced
2 cups diced, peeled and seeded cucumber, divided
2 cups diced green peppers, divided (any type of peppers will work)
3/4 cup fresh parsley or cilantro
3 Tbsp. apple cider vinegar
3 Tbsp. fresh lemon or lime juice
1/2 tsp. sea salt
1/4 tsp. ground black pepper
1/2 tsp. ground cumin
1/2 tsp. dried oregano
3 Tbsp. extra virgin olive oil
2 Tbsp. favorite hot sauce (optional)
1 cup tomato diced and deseeded
- In a large pot or container combine the tomato juice, onion, garlic, 1 cup diced peppers, 1 cup diced cucumbers, parsley, vinegar, lemon juice, salt, pepper, cumin, oregano, olive oil and hot sauce.
- Using a handheld blender puree all the ingredients until smooth. Then stir in the remaining diced cucumber, green pepper and tomatoes if you like, serve chilled. The gazpacho will last in the fridge for up to 3 days.