Growing up I was lucky enough to have a mom that loved to cook. Every night for dinner she would prepare a gourmet healthy meal that somehow satisfied 5 picky kids and her anything goes hubby.
On warm summer evenings she would make colorful chilled gazpacho. It always tasted so fresh and tangy, like a burst of tomato sparkles on my tongue!
Gazpacho is fun and easy to make and no cooking required so it won’t heat up your kitchen. Also, it’s light and refreshing so it won’t leave you feeling heavy or lethargic.
- 3- 4 large ripe and juicy heirloom tomatoes
- 4 tablespoons extra virgin olive oil
- 4 tablespoons red wine vinegar
- 1 teaspoon sea salt
- 1 cucumber, chopped fine
- 1 medium onion, chopped fine
- 1 green pepper, chopped fine
- 4 cloves garlic, minced
- ½ cup parsley, chopped fine
- ¼ teaspoon pepper
- 1 teaspoon Melrose Organic Worcestershire sauce (vegan & gluten free)
2 roma tomatoes, chopped fine
In a blender toss in the heirloom tomatoes, olive oil, red wine vinegar, sea salt, pepper, and worcestershire sauce and blend until smooth and creamy. Combine all the chopped veggies in a large bowl and pour the liquid mixture over them and mix well. Cover and refrigerate overnight. When ready to serve, garnish with diced avocado, parsley, green onions, red peppers, and/or cucumber. Serves 4.
Hint: Gazpacho is best made at least one day in advance. This give the vegetables enough time to marinate so their combined rich and tangy flavors can be expressed. Gazpacho stays fresh for several days in the refrigerator.
Disfrutar de la sopa!