Gazpacho truly is a seasonal dish. It’s one of those odd wonders that only seems to come to mind during certain times of the year…and since things are heating up here in Arizona, I think it’s the perfect time to introduce my variation of this Spanish-style soup.

Here’s what you’ll need:

  • Tomatoes
  • Cucumber
  • Red bell peppers
  • Red onion
  • Jalapeno
  • Garlic cloves
  • Chives
  • Parsley
  • White wine vinegar
  • Agave
  • Olive oil
  • Salt and pepper

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Rough chop all of the veggies and combine them in a blender or food processer.

Blend in the olive oil, agave, and garlic cloves.

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Season with salt, pepper, chives, parsley, and white wine vinegar.

Mix thoroughly, store in an airtight container and refrigerate overnight.

Serve chilled.



Of course, as I’m typing up this blog post, it’s raining and 20 degrees cooler than it has been for the last three weeks…

But whatta ya gonna do?

I choose to ignore it because I know it’s not going to last for more than a day. That’s the great thing about living in Arizona—you actually appreciate a good rainstorm every now and then. In fact, it’s the only place I’ve ever lived where I welcome the rain.

Anyway, back to Gazpacho.

Traditionally, gazpacho is thick but creamy, not coarse like the way you see it made here. I wouldn’t go as far as calling it a salsa because it’s still really smooth, but most of the recipes I’ve seen in the past require that you strain the mixture after blending. I just find that to be somewhat of a waste.

Besides, leaving it with a little more substance allows me to use it for other things—like dressing for a grilled chicken salad or a topper for a seared flank steak.

In any case, gazpacho is a delicious chilled soup to help keep cool on a hot day.

Until next time, take care.



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