My summer really kicked off this past weekend with a great trip to Baltimore. There was a nice group of old friends and new! We had gorgeous weather and enjoyed the Orioles/Blue Jays game. Staying in the Inner Harbor was beautiful. And you better believe I enjoyed something with succulent crab in it at every restaurant stop. As great as it was I'm exhausted this week. I can tell you I'm looking forward to a weekend visiting the farmer's market and posting up at the pool. Relaxation can't come soon enough.
This week's heat wave has definitely clinched the summer feel. And in this weather, I like to eat light and fresh. And what is more fresh than nice cool summer gazpacho?! Crisp and crunchy vegetables mixed together with a little zing added.
Summer Gazpacho
2 medium cucumbers, peeled, seeded and diced
2 medium red bell peppers, seeded and diced
3 medium tomatoes, diced
1/2 vidalia onion, diced
2 large garlic cloves minced
1 handful fresh cilantro, chopped
1 1/2 cups low sodium V8 vegetable juice
2 Tbsp. olive oil
1/4 tsp. red pepper flakes
Salt and Pepper to taste
optional toppings: feta cheese, avocado, chopped hard boiled egg (haven't tried this but saw it on Pioneer Woman sounds yummy)
Combine all chopped veggies (reserve a small amount of each to garnish soup), garlic and cilantro and place in food processor pulsing until combined. Transfer vegetable pulp to a large deep bowl. Add juice, olive oil, pepper flakes, salt and pepper. Use immersion blender to combine all ingredients until desired consistency. I like mine with a little texture, not too smooth. I feel it is more satisfying that way. Garnish with your favorite toppings and serve ice cold! Make sure to throw it in the fridge for at least an hour before serving.
I'm looking forward to all of the great things this summer has to offer. Hopefully more recipes to come soon! Any requests??
