Summer Gazpacho

Want an easy summertime way to get all your veggies in a meal? Well this is my favorite summertime soup! It’s super easy to make and super yummy. I make this at our house at least once a week and would eat it every day if I could! It is served cold, which is great for those hot days. Leftovers keep in the fridge for several days. Below is the recipe:

Red Gazpacho
Serves 4—6
This full-bodied version of contemporary gazpacho is best at the peak of harvest, when all of the vegetables are dazzlingly ripe. And on a hot day, there is nothing more refreshing.
• 4 or 5 large ripe tomatoes, peeled, seeded, and chopped
• 1 serrano pepper, minced
• 5 cloves garlic, minced
• 2 lemon or English cucumbers, peeled, seeded, and diced
• 1 red bell pepper, seeded and diced
• 1 red onion, peeled and thinly sliced
• 1 ripe but slightly firm avocado, peeled and diced
• 4 cups light beef stock or chicken stock
• 2 tablespoons fresh lemon juice
• 2 tablespoons medium-acid red wine vinegar
• 2 tablespoons chopped fresh basil
• 2 tablespoons chopped fresh Italian parsely
• 4 tablespoons chopped fresh cilantro
• kosher salt and black pepper in a mill
• 1/2 cup best-quality extra-virgin olive oil
Combine all of the vegetables in a large bowl. Add the stock, lemon juice and vinegar and stir very briefly. Stir in the fresh herbs and season with salt and pepper to taste. Chill the soup for at least one hour before serving. Remove from the refrigerator, stir, let rest for 15 minutes and then pour the olive oil over the soup and serve. I always add some avocado on top for some more healthy fats.

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