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Chilled Vegetable Gazpacho

Chilled Vegetable Gazpacho

Chilled Vegetable Gazpacho

Invite your friends to prep this recipe! Delicious, refreshing, and versatile, this recipe does require a bit of chopping. A few shortcuts, buy pre-cut vegetables and then finely chop those. Or, make it a vegetable chopping party! I once made this gazpacho for a Food Festival. It was such a huge hit!

Chilled Vegetable Gazpacho

Celebrating EARTH DAY has never been more deliciously fun. Freshly grown tomatoes, bell peppers, squash, cucumbers, onion, garlic all spiced up with a bit of tomato juice (my go-to is V-8 < and no, they are not paying me to say that), and your favorite hot sauce. However, see my note below regarding hot sauce!

HOT SAUCE, REALLY?

  • I know! You can use hot sauce in the recipe as a substitute for the jalapeno and serrano pepper, but why?! Fresh peppers have so much better flavor, fiber and increase fat burn by boosting the metabolism.
  • Use 2 seeded and diced jalapeno peppers
  • Use 1 serrano pepper
  • Tips for Chopping HOT peppers:
    • Wear kitchen gloves. (Trust me on this one. When handling fresh hot peppers, the “heat” will absorb into your skin. Wearing kitchen gloves or any kind of latex or “film” glove will help protect your fingers from the heat of the pepper)
    • Remove the seeds with a paring knife, not your fingertips
      • It is tempting to just rip out the seeds with your fingertips. DON’T! Fire will literally feel like it is shooting from your fingertips.
      • If you do feel that heat on your fingertips and hands, dip them in MILK! Not water. Milk will help extract the heat
    • Rinse your hands thoroughly after handling fresh peppers. (provided your fingertips are not dipped in a bowl of milk – see note above)
Roasted pepper spread
Red Bell Peppers – the best for GAZPACHO!

OTHER ADDS!

  • Cool the “heat” with a few fresh avocado slices when serving
  • The cilantro in this recipe actually helps balance the natural heat from the peppers. Still too spicy? Add a little extra cilantro when serving
  • Citrus cools the heat in the recipe, as well. Consider adding a bit of fine lemon zest when serving. Not only is it visually appealing, the zest will cool the heat from the peppers
  • Seeking some protein? The PERFECT protein addition to this recipe is GRILLED OR STEAMED SHRIMP!
  • Allergic to shrimp? Add cooked, diced chicken breast. Grilled, chopped salmon. Grilled, flaked whitefish

 

Jicama Avocado Salad with Mango and Cashew
Avocado

Nutrition:

  • Serving size: 1 cup
    Calories: 79
    Fat: 0.5g
    Cholesterol: 0mg
    Sodium: 1020mg
    Potassium: 862mg
    Carbohydrates: 18.4g
    Fiber: 3.2g
    Sugars: 12.6g
    Protein: 3.3g

 

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Recipe

Chilled Vegetable Gazpacho
Entree
Chilled Vegetable Gazpacho - tomatoes, cucumber, squash, bell pepper, jalapeno, lemon, lime, and cilantro comprise this chilled soup

Ingredients

3 medium beefsteak (or similar) tomatoes, cored and diced, juice reserved
1 large red bell pepper, seeded and diced
1 large yellow bell pepper, seeded and diced
2 cucumbers, seeded and diced
2 yellow squash, seeded and diced
½ medium red onion, diced
2 cloves garlic, minced
1 ½ teaspoons sea salt
1/3 cup sherry wine vinegar
1 teaspoon black pepper
6 to 7 cups low sodium tomato juice such as V-8
1/4 cup fresh squeezed lemon juice
1/4 cup fresh squeezed lime juice
2 Jalapeno peppers, seeded and diced
1 Serrano pepper, seeded and diced
1/4 cup freshly chopped cilantro leaves (optional)
8 "standard" ice cubes
Optional proteins:
1/2 to 1 pound peeled, deveined jumbo shrimp, cooked and largely chopped
1/2 pound grilled salmon, flaked or roughly chopped
1/2 pound whitefish such as seabass, cooked, flaked or rougly chopped

Instructions

Combine tomatoes with their juices, bell pepper, cucumber, squash, red onion, garlic, sea salt, sherry vinegar, and pepper in a large non-reactive bowl.
Let stand until the vegetables begin to release their juices, about 10 minutes.
Stir in the tomato juice, lemon juice, lime juice, jalapeno pepper, serrano pepper, cilantro, and ice cubes.
Cover and refrigerate for 4 hours and up to 24 hours.
An easy, make-ahead recipe for spring and summer gatherings.

Serves

8

Preparation Time (hrs/min)

, 30

Cooking Time (hrs/min)

, 0

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