Prep 30 mins
Cook 0 mins
My dear friend Lynn shared this recipe with me and it was absolutely addicting!!! I was so enamoured with it that I began eating it for breakfast!!!! Hope you enjoy it as well!!!
- 2 medium cucumbers, peeled & diced
- 2 lbs ripe tomatoes, chopped (6 large)
- 1⁄2 medium red bell pepper, coarsely chopped
- 1 clove garlic, chopped
- 3 carrots, coarsely chopped
- 1⁄4 cup red onion, thinly sliced
- 3 tablespoons fresh lemon juice
- 1 tablespoon olive oil
- celery salt or garlic salt
- red pepper flakes
- cilantro, for garnish
- 6 tablespoons yogurt or 6 tablespoons sour cream (optional)
- 1⁄2 cup water
- In a blender or very large food processor puree the tomatoes, red pepper, garlic, carrots, lemon juice, spices, olive oil,@ 1/2 of the cucumber chunks and a 1/2 cup of water.
- Pour into a large bowl or tupperware container, stir in the remainder of the diced cucumber.
- Cover and chill overnight or for at least three hours.
- To serve, garnish soup with onion, avocado, cilantro, radishes, etc.
Typically, my husband is not a great fan of gazpacho. But, for health reasons I made this recipe and he absolutely loved it! Now we make it all the time and it has become one of our regular meals.
This is by far the best Gazpacho I have every tried. The combination and amounts of each ingredient is a perfect blend. I followed Mirjam's lead and served it with scrambled eggs the next morning. (Great suggestion, Mirjam!) Thanks again Leah K for sharing this great recipe. I will be making this dish again. :-)
Like Lynn, my BH also is not a fan of gazpacho, he won't eat any kind of cold soup. Tough noogies on him, I made this for myself. and like Leah, found myself having it for breakfast! I even added a splash to my scrambled eggs and they were heavenly! I fried up some garlic croutons and crushed them over the soup, yowza!