Breathe Magazine

During these dog days of summer, cool off with some refreshing gazpacho. Gazpacho is a cold soup recipe traditionally made with tomatoes that requires zero time in front of a hot stove top.  Gazpacho takes less time to make than hot soup because all you need to do is blend the ingredients together in a blender- no need to bring it to a boil and then simmer for several minutes. Instead, all you have to do is rough chop your ingredients and then blend for a few seconds. It takes no time at all!

On a hot, summer day, try this cool recipe for gazpacho.

Ingredients:

1 12 oz. can of stewed tomatoes

1 small clove of garlic peeled

1/2 a yellow bell pepper (remove seeds and rough chop, save a handful for garnish)

1 small jalepeno or green chili pepper (remove seeds, optional)

fresh basil and oregano leaves (rinse and rough chop)

splash of red wine vinaiger

drizzle of extra virgin olive oil

salt and pepper (to taste)

splash of water to dilute the mix (if needed)

avocado and blue corn chips for garnish (optional)

Combine all ingredients in a blender and blend until smooth- or blend for less time if you prefer a chunky gazpacho. Feel free to play with the amounts of the ingredients to suit your taste. Garnish with colorful blue corn chips, chopped yellow pepper and sliced avocado.

*For an alternative, check out this watermelon gazpacho recipe.