Name: Summer Gazpacho
Prep time: 15 min
Total time: 45 min
Yield: 4
Cuisine: Spanish
Ingredients: 1 15oz. can crushed tomatoes ($0.69); 1 cup vegetable juice (like V8) ($0.35); 1/2 sweet onion (about 1 cup chopped) ($0.40); 1/2 cucumber (about 2 cups chopped) ($0.50); 1/2 cup fresh parsley ($0.35); 1/2 cup fresh cilantro ($0.20); 1 clove garlic, minced ($0.08); 1 Tbsp olive oil ($0.16); 1 tsp salt ($0.05); 1/4 tsp Freshly cracked black pepper ($0.02); 2 tsp lemon juice ($0.04); 1 avocado ($0.99)

Summer Gazpacho

This cold, refreshing Summer Gazpacho is the easiest no-cook recipe for when the weather is hot and summer produce is at its best!

45 min total 15 min prep 4 184 cal

Instructions

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1 Add the crushed tomatoes and vegetable juice to a food processor or blender.
2 Peel the cucumber, if desired. Cut the onion and cucumber into chunks. Wash the parsley and cilantro well. Mince the garlic. Add the cucumber, onion, parsley, cilantro, garlic, olive oil, salt, pepper, and lemon juice to the food processor or blender.
3 Purée the ingredients, or leave them slightly chunky, if preferred. Taste the gazpacho and adjust the salt, pepper, or lemon to your liking. Chill the soup for 30 minutes before serving. Give it one last taste after chilling, in case the flavors need to be adjusted.
4 Dice the avocado just befor serving and add a few chunks on top of each bowl. Add extra pepper and olive oil to each bowl, if desired.