Posted July 5, 2012
Updated July 9, 2012
Chilled soups are a wonderful way to stay cool during the heat of summer. Gazpacho, featuring fresh, summer tomatoes, is one of our favorites.
This no-cook soup is a breeze to throw together and can be made in advance for a quick weekday lunch or dinner. You can adapt this recipe to use what you have in your fridge or to feature your favorite summer flavors.
For a snack or light meal, serve with toasted bread or pita points. For something a bit heartier, top with diced grilled chicken or serve alongside your favorite summer sandwich like a BLT, chicken salad, grilled cheese & tomato.
6 cups tomato juice (store bought or make your own)
1 cup finely diced tomato
1 1/2 cups finely diced red pepper
1 cup finely diced red onion
1 cup finely diced seedless cucumber
1/4 cup finely chopped cilantro
2 limes, juiced and zested
1 tsp Tabasco
2 tsp salt
Combine tomato juice, vegetables, lime juice and zest, Tabasco and salt in a large bowl. Adjust the seasoning if desired. Refrigerate for at least 3 hours before serving. Keeps for about a week.
- To make your own tomato juice, simply blend a combination of your favorite tomatoes well in a blender or food processor and strain with a medium-fine strainer.
- Locally grown and heirloom variety tomatoes will pack the most flavor. Cherokee Purple, Green Zebra, and Sungold tomatoes are some of our favorites.
- For an Italian twist, substitute basil for the cilantro, lemon for the lime, and oregano for the Tabasco.
- Time saving tip: when in a pinch, throw all the ingredients in a food processor for a very quick meal. Make it as chunky or smooth as you like.
Holly Taylor, a mom of one, is one of the owners of Pullen Place, the cafe and catering company at Raleigh's Pullen Park. Find recipes on Go Ask Mom every Friday. And check WRAL.com's recipe database for more.