Gazpacho is a perfect Summer dish, and with the vegetable garden bursting with leafy greens, fresh cucumbers, and bright red tomatoes, there’s every reason to try this recipe.
Gazpacho is traditionally a blended cold tomato soup served with bread, and this recipe may seem wrong to some traditionalists, but the best part of this recipe: It’s not that technical.
Chunky Gazpacho Ingredients
1 medium yellow squash
1 medium zucchini squash
1 cup cherry tomatoes
1 red pepper
1 yellow pepper
1 medium red onion2-3 green onions, minced
2-3 cloves garlic, peeled and minced
1/4 cup of fresh basil, minced
1 Jalapeno pepper, minced
1 Fresno pepper, minced<
2 tsp chipotle powder
1/3 cup balsamic vinegar
1 bottle (64 oz.) low sodium V8 juice
1. Chop the squash, cucumber, tomatoes, red and yellow peppers, and red onion into a mixture of bite-size pieces. Place in a large bowl.
2. Mince the green onions, garlic, basil, Jalapeno, and Fresno peppers, and add into the bowl.
3. Add the chipotle powder and balsamic vinegar, stir everything to coat and mix well.
4. Pour the low sodium V8 juice over the top to cover all ingredients.
5. Cover the bowl with a lid or plastic wrap. Allow it to sit in the refrigerator for at least 6 hours, but ideally for 24 hours.
6. Serve cold in a bowl.
Nutrition per serving
This recipe is easy to modify (and we encourage it)! If you prefer other vegetables, feel free to swap them out with your favorites. Pro Tip: You can also add beans for more protein.