Gazpacho!!! Have you ever had it? Cold soup - that sounds weird! Too many veggies - my kids won't eat it. I'm here to stop the excuses and get this tasty explosion in your mouth PRONTO!!! This is not a super quick recipe, I won't lie. It takes some chopping time, but it's not difficult. We engage our kids in this recipe and it becomes family bonding time. Mom and Dad drink a glass of wine, music plays in the background and great conversation ensues while we all contribute. Why do I think your kids will eat it? Because it's tangy, fresh, crunchy, and CRAZY delicious! The Rogers house goes nuts over this soup, and it's a perfect summer meal. I'm pretty positive this is going in my next cookbook - it's just THAT GOOD!
You ready for the recipe? Here we go:
1 1/2 pounds organic vine-ripened tomatoes
32 oz. bottle organic tomato juice
1 cup cucumber, peeled, seeded and diced
1/2 red bell pepper, diced
1/2 red onion, diced
1 large jalapeno, seeded and finely diced
2 celery stalks, diced
4 cloves garlic, minced
1/4 cup extra virgin olive oil
Zest and juice from 2 medium limes (you can also use 10 drops of Lime Vitality essential oil instead of the zest if you prefer)
2 tsp balsamic vinegar
2 tsp Worchestershire sauce
1/2 tsp ground cumin
1/2 tsp smoked paprika
1/2 tsp cayenne pepper or red pepper flakes
1 tsp kosher salt (to taste)
1/4 tsp freshly ground black pepper or 2 drops Black Pepper Vitality essential oil
2 TBS fresh basil leaves, chiffonade (fancy word for rolling the leaves up and slicing it in strips)
Bring large pot of water to a boil over high heat. Take a paring knife and make an X on the bottom of the tomatoes, just barely breaking the skin. Drop the tomatoes into the boiling water for 25 seconds, just long enough to see the skin start to curl. Remove and transfer to a bowl of ice water and cool approximately 1 minute. Peel skin off tomatoes and put in a large bowl. Use a hand blender to emulsify the tomatoes.
Add about 3/4 of the bottle of tomato juice and the rest of the ingredients except for the basil chiffonade. If mixture is too chunky for your taste, transfer 1 1/2 cups of the mixture to a blender and puree for 15-20 seconds and add back in. Stir to combine. Add more salt, pepper, and tomato juice to taste. Everyone is a little different, so do what tastes best to you. Cover and chill overnight. Serve with chiffonade of basil.
Enjoy this summer soup with a group of friends on the patio!