If you have a jar of salsa on hand, you have a speedy base to a tasty gazpacho. Quite the antidote for a snow day in April when you’ve been wishing for summer . . . or even in October when you’re putting your garden to bed for the winter, wishing for summer . . . or in August, in the thick of an early tomato crop . . .
Gather together 1 pint of salsa (make your own here), 2-3 medium tomatoes, 2 small cucumbers (I use the Costco mini cucs), parsley, green onion, a lemon and salt and pepper to taste.
The salsa that I make has a fresher taste than many store-bought salsas, so if you need to use store-bought, look for a fresh salsa in the refrigerator section if possible.
Finely chop/blend 2-3 tomatoes in Cusinart.
Add 1 1/2 small cucumbers and finely chop/blend.
Pour into a serving bowl. This part is done!
Add 1 pint of salsa.
Be careful to notice where the edge of the bowl is if you are taking a photo of your gazpacho-making journey, or you will end up with salsa on your sock . . .
Stir the tomato/cuc mixture with the salsa.
Pour in the juice of 1 lemon, and season with salt and pepper to taste. I needed only a dash of pepper . . .
Thinly slice 1 green onion, and finely dice the other half of the cucumber and some parsley for garnish.
Pour gazpacho in bowl.
Arrange garnish artistically on top (I tried) and you’re done!
Makes 4 1-cup servings. Use it as a starter for a meal.
Or a light lunch on a hot day.
This is a very cleansing soup. You might think of having a spa day and eat lightly — a bowl of this for each meal, maybe with an egg for protein and augmented with a salad for dinner might just be the prescription . . .