I’ve partnered with Hunt’s and Collective Bias to create this delicious Gazpacho recipe.
It’s easy, refreshing and quite healthy…and one of my favorite summer recipes!
Once summer arrives, I really begin to appreciate easy recipes. It could be because it’s too hot to stand over the stove. Nah, check that…I still love making homemade bread too much. I’ll just deal with the heat. I think my love of easy recipes is simply because life in the summer is busier. Do you feel the same way? We don’t even have kids, and I feel like my daily to-do list is overflowing. That’s ok, though. I’m not complaining. Shoveling snow is nowhere to be found on that to-do list, and that makes me very happy! Ah, but enough about me…let’s turn our attention to perhaps one of the easiest summer recipes of all time. Gazpacho.
Gazpacho is a quick and easy soup, and it’s served cold. Wait…what? A cold soup usually lands in the microwave, but not this Gazpacho. It’s meant to be served cold, and honestly, it’s one of my favorite summer lunches! Around the Spiced house, we usually like to prepare lunches in advance so they’re ready to go. My wife is off studying steel (or so she says), and I’m usually writing the next Spiced post or recipe testing some new ideas. So we both really appreciate a quick and easy lunch…and that’s where this Gazpacho enters the picture! I picked up a can of Hunt’s Diced Tomatoes at Walmart, and I had a batch of this soup ready in less than 20 minutes. Ok, maybe it was 30 minutes because I had to take these pictures…but you get the point. It’s easy. It’s delicious. It’s perfect for summer!
Gazpacho requires no cooking at all. The only thing you need is a knife, a food processor (or blender), a can of Hunt’s tomatoes and lots of fresh veggies. Add in a couple spices and herbs, and you’ve got a healthy and delicious lunch that’s quite refreshing on a hot summer day! (Note: Like most soups, the flavors in this Gazpacho will meld and taste even better after sitting overnight.)
We love to grow our own herbs and vegetables in our backyard garden, but the growing season in upstate New York is quite a bit shorter than it was back in the South. That’s ok…we still get delicious veggies, but we just have to get a bit more creative. That’s where Hunt’s comes in. Hunt’s uses a unique FlashSteam method to peel their tomatoes, and they use only water (no lye) to make this happen. The tomatoes are canned just 10 hours after being picked…and I find that this makes a big difference on taste! This Gazpacho is one of my personal favorites, but make sure to check out Hunt’s and ReadySetEat for more tasty recipes.
Gazpacho: Easy Cooking for the Summer
- 1 28-oz can Hunt’s Diced Tomatoes, drained but liquid reserved
- 1 medium red bell pepper coarsely chopped
- ½ seedless cucumber peeled and coarsely chopped
- ½ red onion coarsely chopped
- 1 stalk celery coarsely chopped
- 1 large jalapeno seeded and roughly chopped
- ¼ cup fresh cilantro
- 2 Tbsp chives chopped
- 2 cloves garlic minced
- 1 slice white bread torn into pieces
- 3 tablespoons red wine vinegar
- ⅓ cup extra virgin olive oil
- 1 tsp Worcestershire sauce
- ½ tsp hot sauce
- 1 tsp salt
- ½ tsp cumin
- ½ tsp sugar
- ¼ tsp black pepper
- 1 avocado thinly sliced (optional)
- Place all of the ingredients except for the avocado in a food processor or blender. (Tip: If necessary, make the Gazpacho in 2 rounds so as not to overload your food processor.)
- Add a bit more of the reserved tomato liquid until soup reaches desired consistency. (I usually don't add very much.)
- Transfer to a non-metal bowl, cover, and refrigerate overnight.
- Garnish with sliced avocado (optional) and serve chilled.