Try our Galilee Green Great Gazpacho to cool off in the Summer

Ah summer! Warm weather, sunshine and a slower pace. I would rather be outside exploring my beautiful Israel, than home, cooking. With fresh, plump, juicy tomatoes, firm, flavorful cucumbers and sweet, red peppers available in the local markets, it’s a perfect time to be making gazpacho.

We love this no-cook, cold soup. All the ingredients get tossed into a food processor and it’s ready in minutes. And it can so easily be adjusted to your personal tastes.

The texture can be chunky or very smooth depending how long you process the ingredients. It can be mild or as spicy as you like with the addition of hot sauce.

We love it spicy and on the chunky side, in a mug as a snack. It’s also a delicious treat to have in a thermos on a road trip or hike! So many ways to enjoy this versatile soup.

Galilee Green Great Gazpacho

Ingredients

Subscriber Blake Honeycutt’s Gazpacho

• 8 fresh tomatoes plus 1 cup tomato juice (or one 28 ounce can chopped tomatoes)
• 1 large cucumber
• 1 large red pepper
• 2 stocks celery
• 1/2 a large onion
• 4 cloves garlic
• 1/2 ripe avocado (optional)
• 2 tbsp lemon juice
• 1 tbsp balsamic vinegar
• salt and pepper to taste
• 1 tbsp hot sauce for a little heat (optional)

Directions

1. If using fresh tomatoes, cut them in quarters before putting them in the food processor. If using canned tomatoes along with the juice from the can into the processor.
2. Add remaining ingredients and process to desired texture.