There’s just something about gazpacho. It’s a win win ~ a win for your garden, and a win for your taste buds: your garden provides pretty much everything you need, and it’s pretty much the best damn soup you can ever make. If you don’t grow your own food, the farmer’s market will do it for you AND everything will be picked at peak ripeness, with all the flavors of summer. It might seem a bit labor intensive, but with a food processor, you’ll make it zippy fast. Plus, it’s an easy lunch you can enjoy happily for 3-4 days.
I really like the addition of tomatillos in this soup. They're add a unique element of citrus, sweet, and fresh that I really love. They're also a little fruity, and I've been know to eat them like an apple. Try it! Just be sure to wash off the sticky residue from underneath the paper skin (which by the way is totally normal, nothing to be alarmed by).
I've added a can of crushed BPA free organic tomatoes in the mix, simply because I love the richness of tomato flavor and the deep red color that it provides. If you wish, you can just replace this with fresh tomatoes, although the taste will be different and the soup will be more pink than red. Either way, they both work.
2 large cucumbers, peeled (optional) and chopped
1.5 cups peeled and chopped tomatillos
2 green peppers, chopped (or a mixture of colors)
4-5 cups fresh tomatoes, chopped
1 medium red onion, chopped
One 28 oz can of crushed organic tomatoes, BPA free (or extra tomatoes)
Large handful cilantro, chopped
4 small garlic cloves, microplaned
1 tsp sea salt
1-tablespoon raw apple cider vinegar
Freshly ground black pepper
In a food processor, process the cucumbers, tomatillos, peppers, fresh tomatoes, and onion in batches (still a little chunky but like thick soup). Pour out into a big mixing bowl. Add in the crushed tomatoes, cilantro, garlic, salt, vinegar and pepper. Combine well with a large spoon, and taste for seasoning. If you want the extra fat, feel free to dress with a drizzle of olive oil and/or chopped avocado.