Gazpacho Soup Bar was the perfect way to entertain our friends
for a super fun lunch. Everyone picked the toppings
for their own delicious Gazpacho!
When Summer heats up, cool off with this refreshing easy Gazpacho.
When summer brings you Heirloom Tomatoes whip up
Gazpacho Soup.
So many recipes out there for an easy Gazpacho soup.
This is my quick and easy....
In a large pot roughly chop
2 Cucumbers
2 Red Bell Peppers
6 Tomatoes
1 Red Onion
3 Cloves Of Garlic
23 Ounces Tomato Juice
1/4 Cup White Wine Vinegar
1/4 Cup Of Olive Oil
1/2 Tablespoon Of Salt
1 Teaspoon Black Pepper
Put the vegetables separately into a food processor and pulse until
it is coarsely chopped. Do not over process!
After each vegetable is processed, combine them in a large bowl
and add in tomato juice, vinegar, olive oil, salt and pepper.
No Cooking On The Stove Top Here!
Mix well and CHILL before serving. The longer Gazpacho sits
the more the flavor it develops.
I drove my Gazpacho straight to the fridge
to CHILL.
Pour your Gazpacho Soup into a serving pitcher.
Back to the fridge till the
Summer Gazpacho Bar is all set up!
I went crazy with all the possibilities for the toppings
my friends could choose for their Gazpacho.
Avocado was the only ingredient missing.
Tall jars for soup bowls.
Short jars for soup bowls too.
I poured the Summer Gazpacho and my friends
picked the size bowl they wanted.
You will not believe how great Black Cherries taste
on Gazpacho till you give it a try.
Grab a cold bottle of wine and find your Soup
because it's time to eat!
We crave Gazpacho all summer long so I have
one for the fridge and one for the freezer.
Enjoy!
P.S.
For those who have never had Gazpacho, it is a Spanish soup
that is served cold. And because it is served cold, it's
encouraged to make it well in advance.
No comments
Post a Comment