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Gazpacho is a tomato-based, chilled vegetable soup, originating in the southern Spanish region of Andalucía. Gazpacho is widely consumed in Spanish cuisine, as well as in neighboring Portugal, where it is known as gaspacho. Gazpacho is mostly consumed and enjoyed during the summer months, due to its refreshing qualities and cold serving temperature. This cold soup is made with ripe uncooked tomatoes, cucumbers,jalapeno peppers, onions, and tomato juice. Some people include celery and red bell peppers. Others like to throw in strawberries or mango. I decided to use watermelon which gives a sweet balance to the soup. Some people like their gazpacho soup spicy. You can moderate the level of heat in the soup depending on the size of the jalapeno pepper you use.  Because this is a chilled soup, ovens and stoves are not necessary for preparing this dish. The only kitchen appliance it requires is a blender. It couldn’t get more simpler than that. Leftovers make delicious pasta sauces or  great condiments for fish or other grains!  For this recipe, you will need:

  1. 6 ripe tomatoes, peeled and chopped
  2. 1 small purple onion, finely chopped
  3. 1 jalapeno pepper chopped, stems removed and seeded
  4. 2  cups of  cubed watermelon seeded
  5. 1 large cucumber chopped
  6. 1 clove of garlic minced
  7.  3 cup of tomato juice with the least sodium content
  8.  2 tablespoons of lemon or lime juice
  9. 2 teaspoons of sugar
  10. 1 tablespoon of fresh chopped cilantro
  11. 1 tablespoon of  fresh chopped mint (optional)
  12.  Salt and pepper to taste


Combine all ingredients. Blend slightly, to desired consistency. Place in non-metal, non-reactive storage container, cover tightly and refrigerate overnight, allowing flavors to blend.

Yields 6 servings


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