Chances are, it's either hot, hot, hot where you are.... or you're feeling the (achem) social nature of summer catching up with you, and you're wanting to indulge in something healthy. I've got you covered on both fronts with this cooling, refreshing, and flavorful soup. Earlier this summer, I posted a recipe for "green gazpacho" which is soooo good if you haven't tried it yet. And, a few years back, I shared my recipe for a chunky gazpacho, made with all sorts of shredded veggies. That one was good, but this summer's version is even better! I am listing the ingredients below, but I'll leave the amounts and ratios up to you, as this should be made to taste and take into consideration what you may have on hand...
Summer of 2012's Red Gazpacho
(not to be confused with Summer of 2012's Green Gazpacho!)
(2-3) organic bell peppers (I used red + yellow), seeded and rough chopped
(1 small) fennel bulb, white part only, rough chopped
(1-2) organic cucumber(s), peeled and rough chopped
(5-7) medium organic tomatoes, rough chopped
(1/4-1/2 cup) kalamata olives, pitted
salt + pepper, to taste
optional: corn relish (which I found at our local Whole Foods in the produce dept) as a topping
Pulse everything in a Cuisinart, until desired consistency. Will store for several days in the fridge. In fact, it's even better day 2+ because the flavors really start to meld.
Here it is in photos for those who like a visual....
Before everything is pulsed, it takes up much more room in the food processor....
So, I filled my bowl to capacity, and pulsed the first batch of ingredients until well-blended.
Then I added a bunch more tomatoes, and blended it again, until it reached the thickness I desired.
Voila! There you have it! So easy, so healthy and so delicious.