Gazpacho captures the flavors of summer in one refreshing bowl. It’s a healthy addition to the dinner table on a warm summer night.
I’ve tried several different recipes over the years, and over time I came up with this combination featuring a variety of vegetables from my farm share. The smoked paprika gives it just the right flavor, and it’s not too spicy for kids to enjoy.
- 2 lb fresh tomatoes
- 1 lb cucumbers
- 1/2 lb bell peppers
- 1/4 lb onion
- 1/4 cup red wine vinegar
- 1 1/2 tsp salt
- 1 tsp smoked paprika
- Place the tomatoes in boiling water for about 30 seconds, and then transfer them to a bowl of ice water. The skin should come off easily. (If you’re in a hurry, you can skip this step and leave the skin on.)
- Place the tomatoes in a food processor and puree.
- Chop the remaining vegetables and add them to the food processor. Process the soup until you reach the consistency you want. I like it to be just a bit chunky. You may need to do this in batches depending on the size of your food processor.
- Stir in the vinegar and seasonings.
- You can serve the soup right away, but it will taste even better if you refrigerate it for several hours to let the flavors mingle. Serve cold or at room temperature.
Gazpacho Recipe Price Breakdown
This recipe yields 7 cups and costs $5.76, or $.82 per one-cup serving. A cool bowl of gazpacho is a delicious, healthy soup, perfect for a summer dinner.