We all know by now that I’m a massive lover of soup. To me, every season is soup seaon, but since we’ve been having some very hot and humid days here on the east coast – Even -I- have to admit that it’s less than ideal circumstances for a bowl of soup. Enter our simple Zesty Gazpacho – it’s cold, it’s refreshing and hey, it’s still soup! Yay! Leave it to me to figure out a way to enjoy soup when others would say it’s impossible. (Actually, thank you to the ancestors of the people of Spain and Portugal for inventing this delicious recipe.)
This is just about the perfect lazy lunch in existence. All it takes is a few minutes of chopping, a turn in the blender and voilà! Gazpacho goodness popping with deeelicious tomato-y flavor! I know I always brag about how easy and simple most of the recipes on Living Chirpy is, but this one is most definitely in a league of its own. When all a recipe requires is throwing a bunch of raw veggies into a blender, it can’t really be considered cooking, right?. So, that’s exactly what our Zesty Gazpacho is – a recipe so quick and easy that it can’t even be considered cooking!
In other news, one third of the Living Chirpy team, has landed in the USA about a week ago! Yep, Zellie is going to be here for the next 12 months as an au pair just outside of Washington DC! Yay! It’s going to make it so much easier to run a blog together when we’re in the same time zone. PLUS it will give us an excuse to make a few more road trips northwards for some “business meetings”. DOUBLE PLUS it means we’ll have a free babysitter for at least 6 months starting in December muhahaha! Well, a free babysitter that’s about 5 hours away, but trust me, we’re gonna find a way to make it happen…
And hey, I just realized that this soup is probably also an awesome recipe to keep in mind for when Little Baby Chirpy finally makes it’s arrival. You know, when we will most likely be too tired to do real cooking (that’s what we’ve been told anyway). Until then, I’ll just be making this delicious Zesty Gazpacho on a regular basis to help me survive the heat and humidity this summer.
If you love soup as much as I do, check out some of other favorite soup recipes we’ve shared in the past:
- 1 • large cucumber [seeded and diced]
- 1/2 • small red onion [diced. approximately 2/3 cup]
- 4 • large roma tomatoes [diced]
- 3 • garlic cloves
- 2 • celery sticks [diced]
- 1 • lime [juice]
- 3 cups • tomato juice
- 1/4 cup • olive oil
- 3 tbsp • red wine vinegar
- to taste • salt pepper and hot sauce
- garnish • fresh parsley pepperchini
- Blend all the ingredients together to desired level of chunkiness. If desired, you can leave a cup or two of the chopped veggies seperate to add after blending. This will give you a more rustic, chunky soup.
- Garnish with fresh parsley and a pepperchini.