This summer my husband and I were lucky enough to visit Spain for a week. For anyone who has ever been to Spain in the middle of June knows it can be a teensy bit on the warm side. Since the weather in California last week brought back memories of hot summer breezes filled with notes of Spanish guitar, I decided to attempt to make one of my favorite Spanish dishes: Gazpacho.
My recipe inspiration was a combination of this lovely Gazpacho from The Pioneer Woman and the culinary genius that can be found in one's How To Manual for a Cuisinart Food Processor.
I have to say, my first Gazpacho definitely did the trick:
For a moment we both felt transported by this cool and subtly spicy soup. Next time you are feeling the urge for something exotic, healthy, and extremely easy I highly recommend this adopted recipe:
2 cloves minced garlic
1/2 diced red onion
1 diced cucumber
5 diced tomatoes
1 diced medium diced green pepper
2 diced celery stalks
4 cups of tomato juice
1/4 extra virgin olive oil
4 tablespoons of fresh lemon juice
Dash of Sugar
Dash of Tabasco (to taste)
Salt and Pepper to taste
To Garnish:
Sliced avocado
Cilantro
Plain Greek Yogurt (it tastes just like sour cream but so much healthier!)
In the bowl of a food processor or blender, combine minced garlic with half the red onion, half the cucumber, half the tomato, half the green pepper, half the celery, half the tomato juice, olive oil, lemon, a dash of sugar, Tabasco, and a dash of salt. Pulse until all ingredients are well blended but you can still see little speckles of veggies. Pour mixture into a large bowl and add the rest of the tomato juice and half of the remaining onion, cucumber, tomato, green pepper, and celery. Use the rest of the left over vegetables as garnish when you are ready to eat. Stir mixture together and season to taste. Chill soup until nice and cool about 2 hours.
Remove the soup from the fridge and stir. Season to taste. Serve with remaining vegetables, cilantro, avocado, and Greek yogurt.
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