Soups Out for Summer- Gazpacho is in!

Gazpacho
Gazpacho

Schools out, the heat’s on, and the tomatoes are ripe.

Okay, it’s actually been a rather cool summer, but those tomatoes will ripen up any day now. So what are you waiting for? Rinse your blender of frozen smoothie- or cobwebs- and get ready for this tasty summer time soup.

For this recipe, you will need a highspeed blender (i.e. Vitamix) and a juicer. If you don’t have a juicer for the celery juice, experiment with using a cup of chopped celery instead. This will change the consistency of the soup a bit, but you are the chef! You can do it. I believe in you.

Alternatively, you could head to the closest Chaco with your stalks of celery and we will juice it for you. 🙂 We won’t be offering this soup in the cafe this summer, the least we can do is juice some celery to make your foodie dreams come true!

Gazpacho

Puree in highspeed blender:

2 1/2# Heirloom Tomatoes

3 c celery juice

¼ c lemon juice

1 T salt

2 cloves garlic

½ red onion

After you have blended all of the ingredients together, drizzle in 4 Tbs olive oil while the blender is on med-low.

Once you have your soup base, add the following:

2 heirloom tomatoes, ½” dice
1-2 cucumbers, deseeded, 1/2″ dice

I find the easiest way to deseed my cucumber is to cut it in half, lengthwise. Then I take a spoon and scoop out the seeds. You can also quarter the cucumber, lengthwise, and fillet the seeds with a knife.

For a finishing touch, add your own spice. Mint, cayenne, or black pepper to taste would all make great additions.

This recipe yields about 16 cups. I recommend a half batch unless you’re planning a summertime party.

Until next time!

Bettina
Chaco Canyon Organic Cafe, Kitchen