There's nothing like a cup of icy cold gazpacho for a perfectly refreshing summer lunch on a blistering hot day. (Truthfully, we love gazpacho on lukewarm days too!) Flavorful tomatoes are key here--don't attempt this recipe with unripe tomatoes.
3 pounds ripe tomatoes, cored and roughly chopped
2 cloves garlic, chopped
1 large cucumber, peeled, seeded and roughly chopped, more for garnish
1 mild green chile pepper or jalapeño, seeded and roughly chopped
1 red bell pepper, cored, seeded and roughly chopped
1 small yellow onion, roughly chopped
3 tablespoons freshly squeezed orange juice
Salt to taste
Put tomatoes, garlic, cucumbers, chiles, red bell peppers, and onions into a large bowl and toss to combine. Working in batches, puree vegetables in a blender or food processor until smooth, adding a little water if mixture seems too thick. Strain pureed vegetables through a medium sieve to remove peels and seeds, discarding any solids. Transfer smooth puree to a large bowl and whisk in juice and salt. Cover and chill well before serving. Garnish with chopped cucumber if desired.
Per serving (About 17oz/490g-wt.): 100 calories (10 from fat), 1g total fat, 0g saturated fat, 4g protein, 22g total carbohydrate (6g dietary fiber, 14g sugar), 0mg cholesterol, 320mg sodium
Source: Whole Foods Market