Basic Zesty Gazpacho
Gazpacho is one of the easiest, most refreshing meals I like to make over the summer. It’s one of those things that you make once and then find yourself making it again and again without a recipe. It’s really easily customizeable, but this is how I usually like to make it. I could imagine it would also be good with some spicier peppers or maybe some cucumbers.
If you’re trying to eat healthy but find yourself getting bored of salads, then gazpacho is a great alternative. It’s super healthy but becomes instantly comforting with a hunk of bread on the side. Whip up a batch and eat it throughout the week!
Gazpacho: serves 6-8
5 medium sized tomatoes
2 green peppers
2 cloves garlic
1 handful fresh cilantro
1 handful fresh basil
4 cups tomato or tomato-based vegetable juice
2 tbsp olive oil
sriracha, to taste
Chop tomatoes and peppers and place in a large bowl. For the tomatoes, it helps to scoop out the pump and tear it into small bits, then chop the outer skin. Mince garlic, cilantro, and basil, and add to the bowl. Juice lemons and limes, and add to the bowl. Mix around the ingredients and add in salt, olive oil, sriracha, and juice.
Cover with plastic wrap and refridgerate for at least 6 hours or overnight, if possible.