Chunky Gazpacho

Summer is in full swing, and the vegetable garden is starting to throw all kinds of fresh food at us. What do you do when you are hungry, want fresh, crisp, refreshing veggies, but can’t think of enough ways to cook them? Our Social Media lead has come up with her own personal favorite recipe – CHUNKY GAZPACHO.

Gazpacho is technically a blended cold tomato soup with bread, so this recipe may seem wrong to some traditionalists, but it is OH SO GOOD. And OH SO EASY. THe best part? It’s not that technical. This is how we made it as pictured here, but you can change/edit/substitute just about anything in this recipe and still have a delicious dish.

Ingredients
Yellow Squash
Zucchini Squash
Cucumber
1 cup Cherry Tomatoes
Red Pepper
Yellow Pepper
Red Onion

2-3 Green Onions
2-3 cloves Garlic, peeled
Handful of fresh basil
1 Jalapeno Pepper
1 Fresno Pepper

2 teaspoons chipotle powder
1/3 cup Balsamic Vinegar
Bottle of Low Sodium V8

(see! SO EASY!)

Directions
Chop the first group of vegetables into a mixture of bite size pieces, and put into a large bowl. Mince the second group of ingredients, and mix into the bowl. Add the chipotle powder and balsamic vinegar, stir everything to coat and mix well. Pour the low sodium V8 over the top to cover everything, and cover the bowl with a lid or plastic wrap. Let it sit in the refrigerator for at least 6 hours, but it is best after 24 hours.

Serve up in a bowl! SO GOOD. SO EASY.

If you don’t have any of these veggies or don’t like them, swap them out! Add beans. Remove the squash. Add more tomatoes. Heck, try slicing an apple into it for some sweetness, or topping it with avocado slices. Let us know what you think by following us on Twitter, Facebook, and Instagram!