This quintessential summer soup has been a tradition in Spain for centuries. With all of the fresh flavor and nutrients of raw vegetables, it has aptly been called a liquid salad.
This updated gazpacho recipe is on our Web site courtesy of Cooking Fresh with The Old Farmer’s Almanac.
Check out this page for more delicious summer recipe ideas using seasonal fruits and vegetables.
In a blender or food processor, puree tomatoes, onions, and peppers (each separately) until smooth.
In a bowl, combine processed vegetables, add remaining ingredients, and stir to blend. Set aside for 30 minutes to an hour to allow flavors to marry. Serve cold.