Welcome to today’s lunch.
Actually, I’ve been enjoying this deliciousness for the past couple of days…
I had it last night with dinner, too.
Along with a fantastic grilled chicken wrap, rolled up with lettuce, fresh tomatoes, and avocado.
But back to the good stuff.
Remember a few days ago when I showed you all of the lovely tomatoes that are finally popping up in the garden? Well, I’d been trying to figure out what I wanted to do with them. Sure, I’ve still been eating at least one a day, but I felt like making something special. Something different.
Enter, gazpacho.
I actually don’t think I’d ever attempted making gazpacho before, and the last time I even ate it was probably last summer on my lunch date. But let me tell you…it does not get much easier than this, my friends!
Literally, just a couple quick chops and a few pulses of the food processor, and this thing was done. So if you have some extra veggies to use up yourself, then I’d most definitely recommend giving this gazpacho recipe a shot!
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Easy Gazpacho
- Prep Time: 20 minutes
- Chill Time: 1 hour
- Servings: 4-6
Ingredients:
- 6-8 medium tomatoes, peeled* (or a 28oz. can of whole tomatoes could work)
- 1/2 cup chopped green or red bell pepper
- 1/2 cup chopped cucumber
- 1 slice whole wheat bread, toasted and cut into cubes
- 1/4 cup chopped onion
- 2 tablespoons dry white wine (or chicken or veggie broth)
- 2 tablespoons olive oil
- 1 tablespoon cumin
- 1 tablespoon white vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
*To peel tomatoes easily, boil in a large pot of water until the skin just starts to break. Use a slotted spoon to transfer tomatoes to a large bowl filled with ice water, allow to cool, and then peel. The skin should come off very easily!
Directions:
- Place all ingredients in a food processor (or blender). Cover and process/blend on medium speed until smooth. Pour into a large bowl.
- Cover and refrigerate at least 1 hour. Top with extra chopped vegetables and/or plain Greek yogurt, and serve with tortilla chips, toast, or your favorite crusty bread.
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If you have enough, I’d even recommend making a double batch and throwing some in the freezer to have on hand for another time when you’re in need of something quick. I’m most definitely going to make another batch with my abundance of tomaters. 
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