This week, I visited Budget Bytes, a wonderful blog devoted to eating well without breaking the family budget. Beth's recipes are broken down cost-wise and into easy-to-follow steps. Her gazpacho looked delicious and I was not disappointed. Even using canned crushed tomatoes, the tomatillos, fresh cilantro and parsley, and fresh lime juice really brightened the flavor. It was so easy to put together after work - a slight bit of chopping and blitz the rest in the blender. A wonderful cold soup as the Texas temperatures start creeping upwards. Thank you, Beth!
1 (28-ounces) can crushed tomatoes
2 cups vegetable juice (like V8)
1 small yellow onion
1 large cucumber
2 small tomatillos
1/4 bunch Italian parsley
1/4 bunch cilantro
2 cloves garlic
1 tablespoon olive oil
1 teaspoon salt
freshly ground black pepper, to taste
1 medium lime, juiced
1 medium avocado
Wash, seed and finely dice the cucumber, tomatillo and yellow onion. Split the chopped veggies into two bowls. Half will be pureed with the other soup ingredients and the other half will be added at the end for texture.
Pour the contents of the blender into a bowl and stir in the remaining chopped veggies and remaining V8 juice. Dice the avocado and either sprinkle on just before serving or stir into the soup. If you stir it in, the acid from the tomatoes and lemon will keep it from browning. Let the soup chill for at least 30 minutes to blend the flavors. Serve cold!
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