Three reasons you must make gazpacho:
1. It requires zero cook time!
2. It uses fresh summer vegetables.
3. It is the epitome of healthy!
And here’s one more reason, you can make a large batch and chill it overnight to serve at a summer party. For very little effort you have a dish your guests will rave about.
Summer Gazpacho
3-4 large heirloom tomatoes, quartered
1 large cucumber or 2 medium cucumbers, diced
1/2 cup onion, chopped
1 jalapeno, diced
2 garlic cloves
1/4 cup extra virgin olive oil
1 lemon, juiced
2 tsp balsamic vinegar
1 tsp salt
1/4 tsp black pepper
7-10 fresh basil leaves
6-8 sprigs of thyme, de-stemmed
3-4 sprigs of oregano, de-stemmed
Fresh basil, chiffonade
Corn cut off the cob, freshly boiled (optional)
Fresh lump crabmeat, tossed in lemon juice and salt (optional)
Directions:
In Vitamix or food processor combine all ingredients except last three (fresh basil and the optional corn and fresh crabmeat). Blend on speed 1 for 1-2 minutes and use tamper to make sure all vegetables are chopped. Then pulse on speed 3 for 15 seconds. I like my gazpacho slightly pureed where you can still see chunks of the ingredients, other people like it more pureed, the texture is up to you. Chill in refrigerator for at least 2 hours or overnight. Serve in cups top with fresh basil and corn kernels as well as crabmeat if you like.