Great Gazpacho

When I was at Ward’s Berry Farm recently, I picked up some farm-fresh ingredients to make a great gazpacho. I love cold soup in the summer, and can’t believe it took me this long to blend up a quick gazpacho! The great thing about soups, in my opinion, is that you really don’t need to follow a recipe. A little bit of this, some leftovers of that, and voila! Soup is done. Here is what I used in my gazpacho:

3 large tomatoes, diced
1 medium white onion, diced (I used about ¾)
¾ container of sprouts – I just needed to use these up. In they went!
1 cucumber, peeled, seeded, and diced
about 3 Tbsp olive oil
fresh thyme (not a typical gazpacho ingredient, but I had some about to go bad in my fridge so I tossed it in and love the flavor it added)
fresh parsley from mom’s porch garden
salt and pepper to taste
2 tsp hot sauce – this just barely added a kick

With a few pulses of my hand-held immersion blender, I blended up this gazpacho in no time, keeping some veggies in tact for a little texture. I like my gazpacho slightly chunky.

I let it sit overnight for the flavors to meld. It was so tasty! Funk even ate a bowl, and he has a strong aversion to cold soups. I thought he was just being polite, but he did eat a whole bowl.

We paired the soup with a crusty onion baguette and some corn on the cob. It was a perfect summer dinner.

Every gazpacho is different – what’s in yours?