Wow, Summer is in full swing and it’s hot. Fortunately, the first few months of football season are also hot. Well, here in San Diego it is. And by hot I mean in the 80’s. Anyhow, I will stop bragging about our perfect weather and help you whip up something you can eat in the heat. Don’t wait for September, make this ASAP. Your taste buds will thank you!
Recipe: Super Easy Gazpacho
What you need: 2 (14.5 ounce) cans diced tomatoes, 1/2 cup water, 2 tablespoons extra-virgin olive oil, 1 seedless cucumber, diced, 1 small yellow bell pepper, seeded and diced, 1 small onion, diced, 2 medium garlic cloves, minced, 1-2 jalapeno peppers, (these are optional, depending on how spicy or not spicy you like it), seeded and minced, 2 tablespoons sherry vinegar, 2 tablespoons cilantro, chopped, salt and pepper.
What you do: Blend, stir, chill and eat. Really, it’s that easy! Blend 1/2 cup of your tomatoes, along with the water, a pinch of your jalapeno’s and the olive oil, in a blender or food processor until pureed. Transfer to a medium bowl, along with the remaining tomatoes and the rest of your ingredients. Stir it all together and season with salt and pepper to taste. Refrigerate until cold (at least an hour) and you are ready to share. Top with cilantro.
This is a great year-round recipe. Not only is it easy to make, but it is a party in your mouth. For those of you who don’t like it spicy, simply leave out the jalapeno.
Enjoy and Boltup!