Melissa Paris Fitness

I’m fairly certain that Gazpacho is God’s gift to every summer loving, health nut. It’s incredibly easy to make, and satisfies that random soup craving we all get every few days when nothing else sounds right. Because it is so explosive in flavor, there’s no need to dump seasonings into this chilled bowl of goodness. Recipes vary, from blended, to chunky, and this one is right in the middle. It is perfect for those days when the humidity in the tri-state feels like you’re somehow drowning above water. You know the feeling. It’s like being on the receiving end of a fireman’s hose. Wearing makeup is impossible, and forget straightening your hair. You’ll just slick back your chignon with your own sweat.  New York summers are beautiful, but brutal, and if you can’t make it to the Hamptons, bring the refreshment to you! Gazpacho also has the glorious added benefit of getting better the longer it sits. You can chop each ingredient into a fine dice, (you know, if you enjoy that tedious sort of unnecessary work), or you can give it a quick pulse in a food processor.

Gazpacho:

3 1/2 pounds Roma tomatoes, peeled and diced (see notes)

2 cups good quality tomato juice

1 medium English cucumber, diced

1 red bell pepper, diced

1 medium red onion, diced

1 small jalapeño, seeded and diced small

3 cloves garlic, minced

1/4 cup olive oil

2 limes, juiced

1 1/2 Tablespoons Balsamic vinegar

1 1/2 Tablespoons Worcestershire sauce

1 teaspoon cumin

salt and pepper to taste

1/4 cup chopped cilantro

*Avocado for topping*

Instructions:

- Seed and Dice tomatoes first and add to bowl

- Add your cucumber, bell pepper, onion, jalapeno, and cilantro to a food processor and pulse until you have achieved a fine dice. (only several seconds)

- Add your veggies and remaining ingredients to the tomatoes, cover, and refrigerate for at least 2-3 hours to let the flavors marinate. Top with half a cubed avocado for serving, and voila! Deliciousness.