A refreshing change of pace from salad, gazpacho is packed with vegetables and chilled in a broth of tomato juice. Chop up the veggies and herbs you have available this time of year. We recommend starting with a low-sodium tomato juice and then you can season it with a bit of salt and pepper just to your personal taste. Start with cold veggies and juice or pop it in the freezer for at least 15 minutes before serving. If you have time to make it ahead it’s flavors will develop and it can take its time chillin’ in the fridge.

Ingredients

• 1 cucumber, peel if the skin is tough or waxy, dice up fine
• 1 zucchini, trim and dice up fine
• 1 tomato, dice up fine
• 1 bell pepper, red, yellow or orange, dice up fine
• ½ red onion, finely minced
• 1 clove garlic, finely minced or pressed
• 4 cups tomato juice, or more if needed
• ½ cup orange juice
• 2 tablespoons olive oil, extra virgin
• 2 tablespoons white wine vinegar
• ¼ cup fresh herbs, basil, thyme, mint, cilantro, parsley- would all work well
• 1 pinch salt, to taste
• 1 pinch black pepper
• ½ cup slivered almonds, toasted for garnish

Featured Meals

This recipe has been featured in the following meals:

• Pesto Pasta & Gazpacho
• BLT Salad & Gazpacho
• Purslane, Beet & Tomato Salad, Gazpacho & Grilled Endive with Corn Puree
• Gazpacho with Baby Greens Pasta & French Lentils