|Super Chunky, Super Satisfying Gazpacho|
Today, after cruising around the Internet reviewing different recipes, I've combined a few ideas and came up with this. I left it super chunky because as a main dish, I wanted it to "feel" more substantial. However, if I were to serve it for a summer garden party (coming soon : ) I would scoop out half the recipe, puree it, and add it back in for a balance between soupy and chunky. Or, make a raw tomato juice (researching that next) and mix it in - because who wants tomato juice that's been stewed to death, mixed with preservatives and canned to sit on a shelf for ages?
(for one, so double, triple, quadruple it, etc. to share the love)
- 1/2 Cucumber, seeded and chunked up
- 2 Tomatoes, cut in quarters
- 1 Red Bell Pepper, quartered
- 1/4 Red Onion, chunked up (these vary so much in size, so use your own taste to judge)
- 1 Clove Garlic, crushed
- Splash of Apple Cider Vinegar with Mother (or lime juice - Jasper ran off with my lime, I'll probably find it decomposing under a couch cushion in about a month or so)
- Splash of Extra Virgin Olive Oil (EVOO)
- Himalayan Sea Salt (HSS or salt : ), dash
- Black Pepper, dash (actually, I use a lot of pepper because I love it - if I can't see it, it's not enough)
- Pinch of Ceyenne Pepper (and there lie the Zing!)
- 1 Avocado, diced
Pulse separately in food processor using the S blade cucumber, tomatoes, red bell pepper, and onion. Add in crushed garlic, vinegar (or lime juice), EVOO, HSS, freshly ground black pepper, and cayenne pepper. Mix (by hand - don't squoosh it). Toss in the avocado and sprinkle with cilantro leaves.I was delighted to find that one of my veggie averse children will eat this as long as I don't add the avocado. That is such a huge success, because what the older one will eat without scrunching up her darling nose, then the little one will soon follow. I can see this as a perfect side to any summer meal.
Eat. Share. Love.