I found this recipe in my health magazine and just had to try it! A gazpacho without green peppers? Yes, please! I'm so picky on when, where, and how I eat my green peppers. And gazpacho is one place I'd rather not see them. I don't know what it is. Call me crazy if you like, but it's just a turn off for me. So when I saw this recipe, I knew I would have to try it!
Summer cooking is a challenge for me. Usually, I'm not in the mood to cook. And since our house doesn't have central AC or an exit exhaust for the stove/oven, I try my absolute hardest to not turn the oven on once the temperatures start to rise. So cold soups and hearty salads are my go-to dinners in the heat. I think this one will be gracing our table quite a bit this summer.
I love the fresh flavors, the slight sweetness, and the creamy texture in this gazpacho opposed to the typically chunky and sometimes bitter usual kind.
I served this with a new quinoa dish. One with shredded carrots and zucchini. Keep on the lookout for that one! It's coming soon!
Gazpacho for the Spring
Makes a lot
- 6 medium tomatoes or 10 romas - cubed
- 1 medium cucumber, skinned and cubed
- 2 yellow bell peppers. Gutted, sliced, and cubed
- 4 scallions, sliced
- 1 clove of garlic, minced
- 1/4 c white wine vinegar
- 1 T Olive Oil
- 1 T dry tarragon
- sat and pepper to taste
-- Take out about 1/2 cup of the mixture and proceed to puree everything else in your food processor or with a hand blender. You may add a little water to get it to the right consistency if you want.
-- Ladle into bowls and use a spoonful of the reserved chopped veggies as garnish!