Nutrition of the Season: de España

(Photo: Krystal Perez)

I know it's not gumbo, but since Spain was victorious in the World Cup last weekend it would only be right to celebrate with a refreshing summer treat that originated there, GAZPACHO! Recipes can vary greatly in terms of composition (depending on specific geographic origin), but in general, gazpacho can be thought of as a cold tomato soup...

Here's the recipe my friend Krystal in Florida came up with:

What you'll need: 

1 hothouse cucumber, halved & seeded, but not peeled

2 red bell peppers, cored & seeded
4 plum tomatoes
1 red onion
1 avocado
1 lime
3 garlic cloves, minced
3 cups tomato juice
1/4 cup white wine vinegar
1/4 cup extra-virgin olive oil
1/2 tablespoon kosher salt
1 teaspoon freshly ground black pepper

1.) Roughly chop cucumbers, bell peppers, tomatoes, & red onions into 1-in. cubes.
2.) Put each vegetable separately into a food processor fitted with a steel blade, & pulse until roughly chopped. Do NOT over-process!
3.) After processing each vegetable, combine them all in a large bowl. Then add the garlic, tomato juice, vinegar, olive oil, salt, and black pepper.
4.) Mix well & top it off with the avocado and lime.
5.) Chill thoroughly before serving. 
Makes 6-8 servings.

Thanks for sharing Krystal!