I have been serving this summery soup at picnics, barbecues and parties seemingly forever! If possible, make the gazpacho a day ahead to give all the flavors a chance to blend. I hope you enjoy this refreshing warm weather soup as much as we do!
6Kirbypickling cucumbers, chopped (or 1 large English cucumber)
2red bell peppersseeded and chopped
2green bell peppersseeded and chopped
2orange bell peppersseeded and chopped (or 1 orange and 1 yellow)
1small red onionchopped
5large ripe tomatoeschopped
128 ounce can diced tomatoes
128 ounce can tomato puree
5lemonsjuiced
5limesjuiced
1cupchopped fresh parsley
Salt and freshly ground pepper to taste
Hot sauce to tasteoptional
Garnish
2lemonsthinly sliced
2limesthinly sliced
Instructions
In a large bowl, combine the chopped vegetables. Reserve 1 cup for garnish; refrigerate, covered, until serving. Stir in the remaining ingredients.
Add about 1/2 of the mixture in batches to a blender or food processor; blend until gazpacho reaches desired consistency. To save time, you can also use an immersion blender.
Return the blended portion to the remaining mixture in bowl; stir to combine.
Chill the gazpacho at least 8 hours or overnight. Taste and adjust seasonings. Add additional lemon and lime juices and hot sauce, if desired.
Place gazpacho into serving glasses or bowls. Garnish with reserved chopped vegetables and lemon and lime slices.
Notes
Make Ahead and Storage Tips:gazpacho may be made up to 3 days ahead. Cover and refrigerate until serving time. Leftover gazpacho may be stored covered, in the refrigerator for up to 3 days. Stir before serving. Do not freeze. If you are lucky enough to get your tomatoes from a local farmers’ market, purchase whatever variety is in season, such as Roma. For more heat, add 1 to 2 seeded and chopped jalapenos.While gazpacho purists would insist that the best texture can only be achieved by chopping the vegetables manually, the process can be a bit a laborious. Depending on your preference, this gazpacho will be equally delicious whether you chop the vegetables with a knife or use a blender or food processor.This recipe makes a bunch which is perfect for picnics and potlucks! If you like, feel free to cut the recipe in half-exact quantities are not crucial. Leftover gazpacho would make a great topping for fish, seafood, chicken or beef.