This gazpacho is great soup to make in August when tomatoes are ripe and plentiful. My friend Jennifer makes this all summer long creating her own seasonal tradition to share with family and friends…
1-2-3 Gazpacho!
1 red onion (peeled, cut in quarters)
2 yellow peppers (cut in quarters, seeded)
3 large cucumbers (peeled, seeded)
4 large garlic cloves
5 flavors: 1 teaspoon each of salt, pepper, cumin/3 tablespoons each of extra virgin olive oil, balsamic vinegar
4 cups of premium tomato juice (I use Looza)
8 tomatoes (quartered–I don’t peel–some might like to parboil and peel)
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*Of course this soup is at it’s yummiest with farm-fresh, preferable organic veggies!
We love our gazpacho quite chunky, but some might prefer it smoother. Garnish with fresh parsley, goat cheese (local, farmstand variety!), hot sauce and/or croutons. It is also a healthy “salsa” with tortilla chips. Conveniently, the Looza bottle is a great vessel to store leftovers in–if there are any! We always have a bottle of 1-2-3 Gazpacho in our fridge, all summer long, for ourselves and for guests who pop over. Summer in a jar.