Best Gazpacho

I know I said this was the best gazpacho recipe and I promise I still really like that one. This one is a teensy bit better and reminds me of a bowl of gazpacho from a restaurant in my hometown that doesn’t exist anymore. It’s the perfect HOT summer dinner. We found this gem hidden in a Mexican cookbook that we bought years ago:
Perfect Mexican
Now the serving suggestions include:
Screen Shot 2015-07-14 at 3.00.04 PMBut truthfully, we don’t bother because the model didn’t include the garnishes and it’s just as good.

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Best Gazpacho

My opinion:
Some people keep this extra chilly by serving an ice cube at the bottom.
Best Gazpacho
Instead of crusty bread (because I’m still limited in my wheat and gluten intake) we served it with corn quesadillas! Delicious!
Corn Quesadillas

p.s. Summer 2016 update: even our toddler loves this gazpacho, which she calls “sauca!” She’s been practicing using a spoon on her own and if we keep this a bit on the chunkier side, she’s 90 percent successful! 




This super easy and delicious meal is a great way to use up the extra tomatoes from your garden.

1 cucumber, peeled and diced
2 red bell peppers, Seeded and chopped
2 green bell pepper, seeded and chopped
3 garlic cloves, minced
4 large ripe tomatoes, chopped
1 tablespoon extra virgin olive oil
1 tablespoon red wine vinegar
1 tablespoon balsamic vinegar
2 tablespoons lemon juice
Salt to taste
Pepper to taste

Directions: put everything into a blender. You may have to work in batches. Cover with plastic wrap and chill in the refrigerator for at least an hour. Plate, drizzle with olive oil. Serve chilled with a few cocktail shrimp and toasted bread.

My opinion:
This is delicious. Wonderful on a hot summer evening.