Summer is winding down, but the heat has not yet gotten the message. When it is as hot as it’s been, it’s the perfect time to whip up a large bowl of this easy gazpacho recipe for a light meal.
This easy gazpacho recipe was inspired by my husband who is an “a la minute” cook and never measures anything. He can look at what we have in the pantry and then create some pretty awesome recipes seemingly out of nothing. This is one of his creations. This time I had the forethought to capture what he did so we could replicate it in the future. We tested it, tasted it and voila here it is, Rod’s Easy Gazpacho Recipe. It’s quick to make and oh so refreshing on a hot day.
Rod’s Easy Gazpacho Recipe
Ingredients: Makes approximately 4 good size servings.
- 2 12 oz. cans of V8 juice
- 1 14 oz. can of diced tomatoes with the juice.
- 1 large cucumber peeled and diced – reserve ¼ for garnish
- 1 large ripe avocado diced – reserve ¼ for garnish
- 1 4 oz. can of mild green peppers.
- 2 Tablespoons of Worcestershire sauce.
- Juice and zest of 2 lemons
- ⅛ teaspoon cayenne pepper
- Optional: 8 to 12 diced grape tomatoes – salt and pepper to taste.
Prepare the cucumbers, avocado, lemon juice and lemon zest (if desired dice the grape tomatoes). Place ¼ of the diced cucumber, avocado, and all the grape tomatoes in small containers and refrigerate for later to use as a garnish.
Add all the remaining ingredients in a large bowl. Stir to combine. Using an emersion blender, purée the mixture until smooth. Cover and refrigerate the gazpacho until chilled, about an hour or over night. When ready to serve, garnish with the reserved cucumber, diced tomatoes, and avocado.
Notes: There isn’t much that I can add to this recipe. Here are a few of my thoughts. Many will object to using canned tomatoes. Trust me, it’s consistent and it makes a difference in the flavor profile. Just use a really good quality if canned diced tomatoes. I use up to 2 lemons. If you prefer less lemon juice, reduce the amount to taste. The amount of spice or heat you prefer is a matter of personal taste; experiment a bit to reach your desired level of heat.
Rod’s Easy Gazpacho Recipe is that simple. You can whip it up in a jiffy or prepared it ahead of time for a light, fun alfresco meal. It’s particularly good when accompanied with slices of toasted baguette on the side. Enjoy.
Time to eat…
P.S. Take a moment to check out my new recipe booklet’s for sale on this site and purchase some of the tools I used for this “Rod’s Easy Gazpacho Recipe” below. 🙂