There are several really good gazpacho recipes out there, however if I have all of the ingredients available this is what I chose to make. As summer continues on and there are more fresh local vegetables available the result is better and better gazpacho!
1/4 cup chopped red onions
1/4 cup chopped green bell pepper
1/4 cup chopped cucumber (peeled and seeded)
1/4 cup chopped and peeled tomatoes
1/2 teaspoons chopped garlic
1/2 teaspoons kosher salt
Pinch of cayenne
1 tablespoon tomato paste
1 teaspoon white balsamic vinegar
2 tablespoons extra virgin olive oil
1 teaspoon fresh lemon juice
¾ cup tomato juice
Sprig of thyme
Balsamic Glaze (Optional)
Fresh Orange Zest (Recommended)
- Mix all the ingredients except the balsamic glaze together in a bowl or other container, cover, and let sit in the refrigerator overnight.
- The next day, remove the thyme and blend all the ingredients in a blender. Refrigerate the gazpacho until ready to serve.
Use a few drops of the balsamic glaze as garnish if desired, and I strongly suggest a little fresh orange zest on top before enjoying.