Gazpacho is a delicious Spanish soup that is served cold or at room temperature, which makes it perfect for a warm day's lunch or refreshingly light dinner. To slice the zucchini in this recipe, I like to halve the zucchini and then use a vegetable peeler to create thin, pasta-like strips.
Serves 4 to 6
Prep Time: 10 minutes
Ingredients:
- 2 lbs cherry tomatoes, halved
- ¾ cup finely chopped red onion
- 1 cup chopped peeled English cucumber, divided
- ½ cup chopped fresh strawberries
- ¾ cups whole grain breadcrumbs
- ¼ cup finely chopped fresh cilantro
- 3 cups low sodium tomato juice
- 2 T. fresh lemon juice
- 1 T. apple cider vinegar
- 2 T. olive oil
- 1 t. salt, plus more to taste
- 1 lb. Zucchini, halved and sliced in very thin strips (see head note)
- ½ cup chopped celery
Preparation:
1. Place half of the tomatoes, the onions, ½ cup of the cucumber, the strawberries, breadcrumbs, cilantro, tomato juice, lemon juice, vinegar, olive oil and salt in a blender, and process until smooth. Transfer to a medium-sized mixing bowl, stir in the remaining ingredients, cover and refrigerate for 1 hour before serving.
