Why is it so hard to find a simple gazpacho recipe with clean ingredients? Between my love of farmer’s markets and my weekly CSA (Community Supported Agriculture) share, I always have an abundance of local fresh produce. So, last week, as I was sifting through my loot, I realized that I had lots of awesome ingredients for a simple gazpacho and quickly googled for a recipe….but alas, nothing with clean ingredients that I wanted to make. Good thing recipe development is a strong suit of mine.
Fresh ingredients from the farmer’s market make this simple gazpacho nutritious and delicious.
Delicious Summer Gazpacho with simple ingredients.
Before I started in earnest, hubby walked in and saw the fresh tomatoes on the counter and was super excited….until he heard the word gazpacho….which he said was a total buzz kill. WHAT?? How could you not like gazpacho? Well, I saw it as a challenge and right away I was determined to come up with something that he would love. I know him well, so I knew that texture would be as important as taste….and it didn’t hurt that I had a green pepper on hand. Ordinarily I don’t buy green peppers because I prefer the taste of red, yellow, or even orange. I sometimes do buy them if I’m making stuffed peppers, (but only because he LOVES them)even though my first instinct is to stuff a red one….but I digress. I happened to have a green pepper in the fridge because it was part of my CSA share, and let me just admit now—-the green pepper really “made” this gazpacho! So, some of my success was actually accidental! But, hey, I’ll take a win any way it arrives!
This hot pepper was a welcome addition to the gazpacho.
Many of the recipes I saw were either complicated—like, you had to peel the tomatoes, or cook some of the ingredients—OR, they were filled with processed and/or packaged foods. Say WHAT? Yeah, that’s what I thought! I just couldn’t get on board with that because one of the things that I hear when the word gazpacho is present is FRESH PRODUCE. If you’re with me on that one, you’ll just love this simple gazpacho recipe. It’s so fresh tasting and I left lots of the veggies chunky so there’s some crunch in there as well. YUM! I used my blender for the base of the gazpacho, but you could use a food processor for the same results. Besides that one piece of equipment, all you need is a cutting board and a knife. SIMPLE!!
Tasty Toppings enhance the gazpacho
In my book, it doesn’t get any better than eating an abundance of fresh local veggies. Eating in season has many benefits.
- COST: foods cost more when you factor in shipping or forced unnatural conditions. When you buy locally grown, in season, produce, you save money.
- TASTE: foods lose flavor and moisture when they’re held. Foods taste best when allowed to ripen naturally.
- HEALTH: Nutrients are lost with time, storage and transport. Variety ensures you get a wide array of vitamins, minerals and nutrients. Being in tune with nature’s rhythm is also what’s most natural for us. When the weather is warm, we crave more cooling foods. It’s simple and it’s intuitive.
Well friends, the votes were tabulated….and my daughter was home for a visit so she was included in this round….and everyone agreed—-best gazpacho ever. Hubby loved the taste and the texture, my daughter liked the spices and I loved the simplicity. Simple to make—no fuss, no cooking, no peeling of tomatoes, no weird ingredients! Simple to travel with—we actually packed some in a thermos and took it to the beach! Simple ingredients that are easy to find. Whole, read food—that’s super tasty! Hubby is now eating the leftovers with chips and calling it salsa!
Bowls of Gazpacho loaded with taste, loaded with nutrition.
A healthy summer meal in a bowl.