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Lilly’s Table

 
 

© Lillys-Table.com Photo of Gazpacho
  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

20 mins

Time
Estimate
20 mins

Icon Heart Healthy

Gluten
Free?
Yes

Summer

Typical
Season
Summer


Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables



Recipe Detail

Summer

Gazpacho

from Gazpacho with Baby Greens Pasta & French Lentils, the Week of August 7, 2016.
View the previous recipe for this meal.

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

Serving Size: 2 People



 

Preparation Instructions

Make sure each vegetable is finely chopped. Place in a large bowl. Stir in the garlic, adding more to taste. Pour in the tomato juice and orange juice. Flavor it up with the olive oil, vinegar, fresh herbs, salt and pepper to taste. Add more tomato juice if needed.

Garnish with additional fresh herbs and the toasted almonds.

If you are planning to eat it right away, place in the freezer until ready to use at least 5 minutes, but as long as 30 minutes.

It tastes lovely the next day as the flavors meld, so feel free to make it ahead and chill in the fridge.