Our refrigerator is kind of a dream-come-true right now, filled with fresh foods of the season … we have a bowl filled with cold pink grapefruit and orange segments in their own juice, a watermelon, a pitcher of sun tea, and cole slaw ready to go, and this:
Ice cold Gazpacho!
In case you need some amazingly delicious, summer-perfect healthy soup, I thought I’d show you how easy Gazpacho is to make. You start by putting a cup and a quarter of chilled tomato juice into a blender.
To that you add one tomato and half of a peeled cucumber, both roughly chopped . . .
Then add vinegar, oil, a little sugar (unless you have tomatoes from your garden, then you really don’t need sugar) and cayenne . . . (I’ll put the recipe at the end). This soup makes you feel like you’ve been zinged with good healthy things . . .
Blend well until smooth . . . pour blended ingredients into a large container or pitcher…
. . . then add another 2 1/2 c. tomato juice to the mixture . . .
Chop fresh vegetables into bite-sized pieces, cucumber, celery, red onion, zucchini, tomato and green pepper . . . pieces small enough so that when you’re eating it, several can fit on a spoon at the same time.
And add them to the tomato mixture . . .
Put in some green onion tops (scallions) — or chives from your garden if you have them. Stir it all up good . . . then, a bit more of your own special brand of spice . . .
Add salt and freshly ground pepper to taste, and chill it all well . . .
I added chunks of cooked shrimp … and garnished it with a little sour cream and a fresh chive flower . . . but it’s good just plain. More than good.
The 1/4 tsp. of cayenne I mentioned earlier is my new addition to this recipe. It’s optional, but it gives the nicest little kick, just a little, not too much. Stir it in at any time, or when you’re about to start the blender. I also mix the red wine vinegar, half and half, with good balsamic vinegar. But it’s good no matter what. Have it for dinner and go to bed skinny. ♥