Creamy Gazpacho

Summers in our nation’s capital come in pretty much one flavor: humid. And though, granted, this summer has been slightly less sticky than most, I’m still just one big ball o’ sweat most of the time when I’m outside. So when it comes to foods that I’m craving in August, I’m almost always going to prefer something chilled over something hot. Duh.

Of course, one can’t live off of popsicles forever (I’ve tried, believe me), so upon occasion you might find me in the kitchen trying to whip up a nice no-heat meal. Don’t worry, I’m not going raw. I’m just hot — all the time. Which brings us to the following recipe — one that’ll make you forget you ever even liked hot soup to begin with.

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Whether eaten (er, drank?) straight from the blender or allowed to chill for a few in the fridge, I just know that this creamy (yet dairy-free!), zesty gazpacho will hit the spot. It’s light, it’s bright, and depending on how spicy you want to make it, you can take your tastebuds for a real ride, hehe. Reserve a bit of the tomato, cucumbers, and onions to chop and serve in the bowl for a bit of texture, or blend it all to your heart’s desire. There’s really no wrong way to make this, since all it takes is a handful of fresh, natural ingredients and a blender!

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Creamy Gazpacho
Makes 2 servings

Ingredients:

1 cup crushed tomato juice (about 3 medium to large ripe tomatoes)
1/4 large onion, or 1/2 small onion
1 small cucumber, cut into rough pieces
1 poblano pepper (or green bell pepper)
1 – 2 jalapeño peppers (optional)
1/4 cup red wine vinegar
1/4 cup olive oil
1/2 lime (juice only)
1/2 cup unsweetened Almond Breeze almond milk (vanilla or original — your choice!)
Salt & pepper to taste
Dash of green chile Tabasco sauce (optional)

Instructions:

1. Crush tomatoes until you yield ~1 cup of juice. Seeds and some pulp are okay.

2. Combine tomato juice, onion, cucumber, pepper, vinegar, olive oil, and jalapeño (if using) in blender. Reserve a tablespoon or so of the onion and cucumber if you want to dice and add to soup for texture. Blend on medium – high speed for 30 to 45 seconds, or until ingredients are all finely combined.

3. Add lime juice and almond milk, salt and pepper, and a few dashes of Tabasco (if using) to the soup and stir.

4. Pour over chopped tomato, onion, and cucumber, or serve ungarnished! Eat immediately, or keep it in the fridge to chill further before consuming.

5. Enjoy!

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almondbreezelogoThe above post was sponsored by Blue Diamond Almond Breeze, but all content is 100% my own.

3 Comments

  1. I didn’t realize DC was so humid.
    Windsor’s humidity levels are completely absurd. Last summer I went to the Greek Isles and still found Windsor to be more humid. And I’m a heavy sweat-er so I basically spend all summer here schvitzing.

  2. I love tomatoes. I love tomato soup. But gazpacho has never done it for me. This one might do the trick! Thanks for sharing!

  3. Luannsays:

    Sounds yummy, I have got to try this. Nice view of Wegmans products – I LOVE Wegmans! 🙂

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