Paleo Summer: Gazpacho recipe

If I had to choose my favorite Spanish dish it would be hands down: Gazpacho. I drink it all year-long even though it is a Spring/Summer recipe. There are tons of different ways to prepare this; some add bread, some use other colorful ingredients.

I have to say that with one arm (and one hand) it was quite challenging to pull the pictures off but I made my best effort. 🙂

Ingredients (serves 1): 

  • 3 cups chopped tomatoes (scoop all the seeds out)
  • 1 cup chopped cucumber (peel and scoop the seeds out)
  • 1/2 cup chopped onions
  • 3/4 cup bell peppers (yup, once again all seeds out)
  • 1 garlic head
  • 2 tbsp. olive oil
  • 1 tbsp. apple cider vinegar
  • Salt and pepper to taste

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Directions: 

Blend all the ingredients until smooth. Depending on the consistency you desire you can either add water or keep it creamy. I personally prefer it half and half. Since I have a big problem with textures in creams, I strain it in a big hole strain to keep it extra smooth.

Normally you can garnish it with some diced peppers, tomatoes, onions and cucumbers but since I am not at the top of my chopping game right now, I kept it simple.

Let cool in the fridge for at least one hour before serving.

Enjoy! 🙂

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