In our household, my boyfriend claims that he knows summer has officially begun once I whip up a big batch of chilled gazpacho. I can’t think of any other way to eat such massive amounts of raw veggies pleasantly. Its so fresh, so easy to make, and great to serve to guests as a first course! I don’t remember where I originally got the recipe but I don’t even use one now, since its so adaptable and mistake-proof. Come summer, I whip up a big bowl of it weekly, and then throw it in the fridge. That way, we can easily get a ton of serving of veggies (without added sugar, etc.), even on the go.
I always start off with a trip to our local farmer’s market to score the best and freshest ingredients. For this gazpacho (that makes a big batch to last the week, for two), I get:
– 6-8 peppers in all colours (red, orange, yellow, green)
– 8-12 roma tomatoes
– 1 large cucumber (or 6 baby cucumbers)
– small bunch fresh basil
-1/4 cup olive oil
-1/4 cup apple cider vinegar
-1/2 can tomato juice (check the label: it should only be one ingredient)
-3 cloves garlic
1. Preheat oven to 400°F. Peel garlic cloves, and wrap in aluminum foil. Place in oven (or toaster oven, if you have it), and bake for 20-30 mins until golden brown and soft.
2. Chop up all veggies into pieces depending on how good your food processor is (i.e. if it sucks cut into ½ inch pieces, if you have a Vitamix -do it!- then just cut all vegetables in half).
3. Place cut up veggies one type at a time into the food processor, working in batches if need be. Again, this depends on your food processor and how well it works. PULSE at high speed, until all ground up but still small chunks, not pureed. Place into large bowl.
4. Repeat with all veggies.
5. At this point, I take a scoop of the processed veggies, the roasted garlic, and the basil leaves, and blend them together, until completely smooth. Once pureed, add into bowl of veggies.
6. Add in the rest of the ingredients into the bowl, and stir until totally incorporated.
7. You can enjoy right away, but its better chilled for an hour or two, and best left in the fridge overnight!
This makes a big bowl, and about 10 individual servings. It will last all week long in the fridge.