Gazpacho
When it's too hot to eat, but you need to eat SOMETHING, turn to gazpacho!; It's moderately filling and will cool you down instantly.
Best thing? Gazpacho is super simple to make. All you need is a blender or food processor (so don't worry; you won't be standing over a stove sweating like crazy and passing out before you can enjoy your soup). Have I sold you on gazpacho yet?
Ok, enough, how do you make it? Blend all the ingredients, then chill in the refrigerator until you're ready to drink/slurp/eat!
INGREDIENTS —
2 pounds tomatoes (roma or garden), halved
1 small cucumber, peeled and seeded
1 green bell pepper, cored
½ small red onion (or 1 shallot), peeled
1 garlic clove
3 tablespoons olive oil
2 tablespoons sherry vinegar
1 teaspoon sea salt
½ teaspoon ground black pepper
½ teaspoon ground cumin
A few splashes of V8 (if you have it on hand)
1 slice of thick bread
Garnish with homemade croutons, chopped fresh herbs, a drizzle of olive oil
INSTRUCTIONS —
Combine ingredients in a blender or food processor. Blend until soup reaches desired consistency
Taste and season with extra salt, pepper, & cumin
Refrigerate for about 2-3 hours (so flavors build)
Serve cold, topped with garnishes - I like to add croutons, chopped basil & chives, and a drizzle of olive oil