August has arrived, and has brought along some pleasant, balmy 100+ degree days. Oh, August… why so overbearing? Where’s your subtle touch and a kind word with a cool breeze? I think September is beckoning. The last thing I want to do is heat up the house making dinner during a heat wave, so the past week we have been eating a raw lifestyle. And it’s been awesome. One of my favorite meals during this week was gazpacho. What in the world is gazpacho? Well, it’s a souper meal! Get it…. soup! Yes. I agree, I’ll just stick to making food.
The first time I ever heard about gazpacho was when I was a kid watching Red Dwarf. Rimmer, the hologram, was invited to the Captain’s dinner and gazpacho was being served as a starter. He didn’t realize that it was meant to be served cold and called over the chef and told him to take it away and bring it back hot . Of course everybody laughed. I feel like I would have been confused as well. Cold soup, are you out of your mind? But oh, is it delicious. Gazpacho, where have you been all my life?
The fragrance of all the fresh vegetables is intoxicating. Just standing there you feel refreshed just by smelling it! Cucumbers are one of my go to vegetables when it’s really hot out. You wouldn’t think that a vegetable has the ability to cool you down when its 103 degrees out, but it really does. It also helps to drink a cucumber wine spritzer while making your cool soup. Helps the body stay hydrated.
I can’t think of a better meal to help cool down on an unbearable hot summer day. I hope you enjoy, it’s pretty souper!
- 1½ pounds of tomatoes (about 6 small) finely chopped and cored
- 1 cup tomato juice
- 1 red pepper, finely chopped
- 1 medium cucumber, peeled, finely chopped
- ½ cup finely chopped red onion
- 1 small jalapeño minced
- 1 garlic clove, minced
- ½ teaspoon cumin
- ¼ cup olive oil
- 2 teaspoons balsamic vinegar
- 2 teaspoons Worcestershire sauce
- 1½ tablespoons lemon juice
- 1 teaspoon sea salt
- basil for garnish
- Finely chop your tomatoes, peeled cucumber and red onion.
- Cut in half your red pepper and jalapeño. Remove the seeds and membrane. Finely chop.
- Place the tomatoes and juice into a large mixing bowl.
- Add the cucumber, bell pepper, red onion, jalapeño, garlic clove, olive oil, Worcestershire sauce, lemon juice, balsamic vinegar, cumin, and salt and stir to combine.
- Transfer 2 cups of the mixture into a blender. Pulse for about for 5 - 10 seconds.
- Return the pureed mixture to the bowl and stir to combine. Refrigerate for at least 1 hour.
- Top with basil before serving