Gazpacho is simply one of the most satisfying and easy-to-make cold soups. Here are many reasons you will want it in your spring and summer recipe repertoire, other than the fact that it’s delicious!
- It’s an easy way to get a couple servings of veggies and kids like it too.
- It makes a great side dish.
- It’s a fun substitute for the usual salad.
- It can be an impressive appetizer, especially with a roasted shrimp skewer.
- It’s a filling and refreshing snack to have ready in the fridge.
- Tomatoes are a “terrific racing weight staple” as noted by Matt Fitzgerald in May’s edition of Triathlete (on newsstands Tuesday).
6 Roma tomatoes
1 English cucumber
1- 12 ounce jar roasted red peppers
8 large basil leaves
¼ cup red wine vinegar
Juice of 2 lemons
2 tablespoon olive oil
1 teaspoon chili garlic sauce* (or more for spicy)
1 teaspoon minced garlic
1 teaspoon agave
½ teaspoon salt
¼ teaspoon freshly cracked pepper
*chili garlic sauce can be found in the Asian foods section of all major grocery stores (looks like a jar of crushed red chilies)
1. Heat oven to hi broil. Lay the tomatoes on a baking sheet and broil for 3-5 minutes per side, until the outsides are charred.
2. Remove the ends from the cucumber and roughly dice.
3. In a food processor, add the tomatoes, cucumber and all other ingredients and pulse until thoroughly combined and nearly smooth. This gazpacho is meant to have some texture, so it won’t be completely smooth.
4. Chill in the fridge for at least 2 hours before serving.
Jessica Cerra is the owner of Fit Food by Jess, a private chef and catering company in Encinitas, Calif. She is also a professional Xterra triathlete and mountain biker. Follow Jess’ recipes on her “Fit Food by Jess” Facebook page.