Auntie Linda’s Garden Fresh Gazpacho

Welcome to Foodie Friday! I’m linking up with Annmarie from the Fit Foodie Mama, Esther from Chocolate Runner Girl + Jess from Hello To Fit to create awesome healthy recipes each week! It’s National Gazpacho Aficionado Month, so this week’s theme = Gazpacho! I’ll be sharing a recipe for Garden Fresh Gazpacho today!

I’m going to be honest with you here–I’m not sure if I’ve really ever even had gazpacho…until now!!! In honor of National Gazpacho Aficionado Month, I recalled hearing about the awesomeness that is Linda’s summer gazpacho, and wanted to learn to make it before I left West Virginia, so here it is!

(Plus, our cooking adventures are always a whole ton of fun, so it was a win on all spectrums. :] We used roma tomatoes because those tend to have less juice and seeds!)

The key to awesome gazpacho = super fresh ingredients!

Here are some of the ingredients we used!

It also helps to use a tall container with a lid for all the finely-diced veggies–that makes mixing it all up a billion times easier because you can just shake the container around a bunch of times!

Auntie Linda’s Garden Fresh Gazpacho

Print Recipe

Auntie Linda's Garden Fresh Gazpacho

Prep Time10 minutes mins

Total Time2 hours hrs 10 minutes mins

Course: Soup

Cuisine: Spanish

Keyword: healthy, vegan, vegetarian

Ingredients

• 5 vine-ripened roma tomatoes coarsely chopped*
• 3 stalks celery coarsely chopped
• 1 green bell pepper coarsely chopped
• 1/3 red onion coarsely chopped
• 4 medium cucumbers peeled
• 2 cloves of garlic minced
• 1/2 – 1 jalapeno diced
• sea salt
• finely ground black pepper
• 1/2 cup organic vegetable broth
• juice of 2 limes
• 1 ripe avocado diced
• fresh green onion sliced (for garnish/to taste)
• fresh cilantro for garnish/to taste

Instructions

• Add the cucumbers, bell pepper, and red onion into a food chopper or processor and blend until finely chopped/minced, then empty into a tall tupperware container.
• Process chopped celery stalks with the tomatoes (they process a bit better when mixed with something that has juice in it).
• Add garlic and jalapeno. Sprinkle in salt and pepper, to taste.
• Juice two limes and add to the mixture.
• Garnish with diced avocado, sliced fresh green onion, and cilantro, as desired!
• For best taste, let it set in the refrigerator for at least two hours (overnight if possible) to let the flavors all meld together!

Notes

*If you get super desperate and there are no fresh tomatoes to be found anywhere, you can use cans of petite diced tomatoes to sub in.

End-of-Week-ish Recap!

• How’s everything been going for you this month? Catch up with me at this month’s Ultimate Coffee Date!
• Are you a fan of farm-to-table restaurants or California cooking? Check out my review of the Malibu Farm Cookbook! <3
• Did you get a chance to hear about my last rotation out in California? I did Sleep Medicine at Stanford! :]
• Ninja was the featured rescue pet over at Dear Abby this week! Go check out her back story to find out how she came into my life! <3

• Have you ever made gazpacho?
• What kind of food would you be considered an aficionado for?

Check out other Foodie Friday recipes/themes!

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Interested in getting to know more about any of your super-awesome co-hosts? :]

• Farrah | blog | facebook | instagram | pinterest | twitter | bloglovin’
• Annmarie | blog | facebook | instagram | pinterest | twitter | bloglovin’
• Esther | blog | facebook | instagram | pinterest | twitter | bloglovin’
• Jess | blog | facebook | instagram | pinterest | twitter | bloglovin‘

Join us next week for Farmer’s Market Finds!