Gazpacho is a refreshing summer style soup that uses the fresh flavors from your garden. There are many ways to make gazpacho, some are blended and some are all diced vegetables. This is a combination of both styles. Other vegetables can be added, such as, zucchini, corn or basically anything you want to add from your garden. Just make sure the vegetables are cooked and cooled prior to making the gazpacho. The ingredient amounts will yield 6 – 8 smaller servings as shown. Our family of four all hand seconds. If you are making the Baked Tortilla Strips see recipe for ingredients and technique.
2 cucumbers peeled, finely dice one to yield about 1 1/2 cups and blend and strain the other to yield about 1 cup of juice
3 fresh tomatoes from your garden or vine ripened ones from your grocery store finely diced about 1 1/2 cups
1/4 cup of lime juice
1/4 cup of olive oil
1 teaspoon kosher salt
1/2 cups of minced cilantro
Baked Tortilla Strips
Sour cream or Greek yogurt
Thinly sliced limes
Make Baked Tortilla Strips if using and set aside. Peel both cucumbers. Finely dice one and place into a medium sized bowl. Add the other cucumber to a blender and blend until smooth. Strain juice into a medium size mixing bowl to remove any seeds or pulp. Add all other ingredients to bowl. Mix and chill for at least an hour before serving. Ladle into small decorative bowls and garnish with tortilla strips, sour cream or Greek yogurt and lime slices.
When making any of our gluten-free recipes take care in reading the labels of any packaged or canned products. If there is a label on anything you are using, read it or ask to make sure that it is indeed gluten-free. Many products vary in ingredients from brand to brand. Some examples of this can be found when looking at the labels of soy sauce, mustard, distilled vinegar, and even chicken broth.