Classic Gazpacho

One of my favorite memories is having lunch in the summer with my stepmom. We would have cold gazpacho and talk about everything that was on our minds. 

I still love the fresh, spicy zing of this cold vegetable soup. After a quick trip to the farmers market, I can have lunch for days -- I make a double batch, so I don't eat it all up at once! 

If you think that a cold soup sounds weird, I ask you to give this one a chance. It's delicious and the perfect alternative to a salad on a hot day. Because it's naturally vegan, gluten-free and allergy friendly, it's a great option if you're having friends over for lunch, too.

Gazpacho (from Welcoming Kitchen)
Makes 4 servings

Ingredients:

• 4 roma (plum tomatoes)
• 1/2 green bell pepper
• 1 cucumber
• 1 jalapeño pepper
• 2 tablespoons diced chives
• 1 tablespoon lemon juice
• 1 teaspoon fresh thyme
• 1/4 teaspoon salt

Preparation:

1. Seed and chop tomatoes

2. Chop green pepper.

3. Peel and seed cucumber; then chop.

4. Remove seeds from jalapeño and dice.

5. Toss all ingredients together. Pour into a food processor or blender. Blend until very finely chopped and well blended.

6. Chill for at least an hour before serving.

Happy Cooking!
Kim

My new book,  Ancient Grains: A Guide to Cooking with Power-Packed Millet, Oats, Spelt, Farro, Sorghum & Teff (Superfoods for Life), is available now! Super Seeds, is available now! You can also find tasty recipes in Welcoming Kitchen: 200 Delicious Allergen- & Gluten-Free Vegan Recipes.