The easiest lunch or dinner done in 10 minutes. Easy gazpacho is best with tortilla chips. Perfect for when it is too hot to cook or you have extra tomatoes on hand.
It’s a meal and you don’t even have to turn on the oven. Unless you are my husband or brother. They ask where the meat is and why are they eating salsa out of a bowl. I serve it with a side of grilled shrimp for them.
This one doesn’t taste like salsa. It’s citrus-y and cool and the best way to use up tomatoes when you really don’t want to eat another tomato salad.
To get everyone else to eat it, I serve it with tortilla chips. It’s not salsa, but scooping it up with chips is pretty great
Gazpacho made in a few minutes in the food processor.
- 2 cloves garlic, chopped fine
- 1 onion, chopped fine
- 4 tsbp olive oil
- 4 large tomatoes (around the size of a baseball, yellow if you can find them)
- 1 cucumber, peeled and seeded (about 10 inches in size)
- 1 yellow or orange bell pepper, cored and chopped
- 2 tbsp rice wine vinegar
- 1 orange, zested and juiced
in a medium skillet, saute onion and garlic in 1 tbsp olive oil until golden brown
Set up your food processor with the s-shaped blade.
While onions and garlic cook, core tomatoes and cut in half. Squeeze the seeds out of the tomatoes. (I do this over my sink right into the disposal) Cut into quarters and place in the food processor.
Add the cucumber, pepper, sauteed onions and garlic, orange zest, orange juice, remaining olive oil, and vinegar to the food processor bowl. Process using the pulse button until the consistency you like.
Season with salt and pepper. Serve garnished with jalepenos, grilled shrimp, bacon, sour cream or tortilla chips. Or do a mix of all of them!
I use yellow tomatoes because the farmer I buy tomatoes from always has them and it makes for a really pretty soup. Red ones work, too.
If you like a spicier soup add a banana pepper (or 2!) into the food processor with the other veggies.