Keep cool with gazpacho

It’s been a hot few weeks. The kind where all meals have to be barbecued because there’s no way I’m turning on the stove or oven inside. I was prepared this year and had plenty of “cold” recipes on hand,  but one of my favourite cold recipes by far is gazpacho.

I was reminded I hadn’t made it this summer yet, when I saw one of my former coworkers, Ellen, making it on a breakfast show. Then my dad brought me over a handful of green peppers and tomatoes so there was no question gazpacho was in my near future.

Fresh garden tomatoes and green peppers.

Fresh garden tomatoes and green peppers.

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Mix all gazpacho ingredients in food processor or blender.

 

I made it tonight following the recipe I shared last summer as a guide. I made a few modifications to the recipe:

– since I had so many fresh tomatoes on hand, I omitted the tomato juice and replaced it with an extra tomato and 2 cups of water instead

– I used only green peppers since I had so many on hand

– I like my gazpacho chunky so I added some crushed up home made croutons before I blended it up

– I had fresh cilantro on hand so I added a handful (plus a teaspoon of cumin too)

There’s just something about gazpacho that makes my summer feel complete. I will throughly enjoy it for lunch and supper tomorrow while keeping my cool.

What do you add to your gazpacho?

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Nothing beats a cool serving of gazpacho on a hot day.

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