Jun 8, 2016

Fresh Gazpacho

Metro Detroit Mommy Blogger  Theresa Walker- Beach Body Coach

This cold soup recipe is fantastic!  I make it several times every summer.  It lasts well in the fridge for up to 5 days.  I recommend using a decent blender.


Ingredients:
  • 8-10 large tomatoes chopped, reserve 1/2 cup worth- Roma's are best
  • 1 large white onion chopped, reserve 1/4 cup
  • 1 large cucumber chopped, reserve 1/2 cup
  • 1 large green pepper chopped, reserve 1/2 cup
  • sea salt to taste
  • ground black pepper to taste
  • 1/3 cup olive oil
  • Juice of one large lemon
  • Fresh chopped basil to taste
  • 2 cloves of garlic or a TBSP diced from jar
 Directions:
  1. Pour 1/3 cup olive oil and lemon juice into blender 
  2. Add veggies slowly, blend portions at a time.  Blend till desired consistency.
  3. Pour into a large bowl, add seasonings to taste and stir.  
  4. Add the reserved chopped veggies to mix and stir.
  5. Serve and refrigerate left overs. 
 You can add any other veggies you like, I often add in celery or red pepper.  You can add to blended mixture or just top.  I like to also top it with avocado and dip tortilla chips.  Enjoy! 


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