Spicy Tomato Gazpacho
To welcome tomato season, I’m starting with an easy recipe to help you make the most of this abundance! Gazpacho is one of my favorite things to have on hand — it stores well and is served cold, but it still feels fancy and is really nutritious. I love packing mine with herbs and peppers for lots of flavor!
If you want it sweeter, add cherry tomatoes or watermelon before blending. For extra creaminess, try blending in half an avocado or a slice of stale bread.
Spicy Tomato Gazpacho (serves 4)
Ingredients:
4 red slicer tomatoes
1 serrano pepper (or 1 jalapeño, seeded for less heat)
1 bunched onion or 1 bunch of scallions
1 small cucumber
1 garlic clove
3 tbsp olive oil
2 tbsp sherry vinegar or red wine vinegar
1/4 cup fresh herbs (choose 1 or a mix: basil, cilantro, parsley, or mint)
Salt, to taste
Directions:
Roughly chop tomatoes, onion/scallions, cucumber, and serrano or jalapeño.
Add everything to a blender with garlic, olive oil, vinegar, and herbs. Blend until smooth.
Taste and adjust with salt, or add more vinegar for brightness.
Refrigerate for at least 30 minutes before serving and top with chopped herbs, a drizzle of olive oil, or a thin slice of the pepper for garnish.
Enjoy!