Here’s a cool, satisfying, and low fat snack perfect for summer. With it being so hot outside this is the ultimate soup that’ll cool you off.
Traditionally Gazpacho is a chilled soup originating from Andalusia. The soup was made by crushing vegetables, garlic, tomatoes, and a handful of weeks old bread in a mortar along with olive oil and vinegar. Imagine yourself getting ready to throw a dinner party and you had to make a big batch of gazpacho in a mortar. You would have gazpacho everywhere except for in the mortar. For this recipe I’ve simplified the prep work and highlighted beautiful seasonal ingredients such as cantaloupe and peaches. The only thing you need for this are the ingredients, a blender, and about 10 minutes. Simple, quick, and no clean up. Just place all your ingredients in a blender and turn it on. Bam. You’ll have gazpacho in a snap. This is a perfect starter for any occasion.
Here’s a few tips on using the gazpacho.
Simply enjoy it as a bowl of chilled soup for lunch or dinner.
Turn it into a refreshing cocktail by adding just a touch of your favorite rum
Freeze leftover gazpacho in ice cube trays and pop out when you want to use it again
Make little gazpacho shooters in Mason Jars and garnish with Pickled shrimp
Peach and Cantaloupe Gazpacho
Yields 6-8 cups
4.5 cups of diced Ga peaches, seed removed
3 cups diced cantaloupe, peeled and seeds removed
5.25 cups of English cucumber, peeled
3 cups diced yellow peaches, tops and pith removed
1/2 cup dried apricots, diced
1.5 tbsp of white balsamic vinegar
3 tbsp of chopped Fresno pepper
1.5 tsp fresh ginger
1 tbsp kosher salt
4 oz fresh mint
Add all ingredients into a mixing bowl and toss well. Working in batches, purée the ingredients int a blender until a smooth texture is achieved.