Gazpacho

Kathy’s Gazpacho is built entirely from fresh vegetables and herbs, with no cooking stage. Garlic and jalapeño are minced first, then the other vegetables are pulsed in gradually.

Tomato juice or V8 supplies extra liquid, while lime juice and flaxseed or hemp oil provide acidity and body. Avocado makes the texture richer without turning the soup heavy.

The soup is chilled before serving and finished with yogurt and parsley. keeps the texture quite smooth but still relies on pulsing rather than prolonged blending.

Ingredients

• 2 cloves garlic
• 1 large jalapeño pepper
• 2 cups cucumbers, roughly chopped
• 2 celery stalks with leaves, sliced
• 1 red bell pepper, roughly chopped
• 1 small red onion, sliced
• 4 tomatoes, sliced
• 1 avocado, roughly chopped
• 1 cup fresh parsley, roughly chopped
• 1 cup tomato juice or V8 juice
• 1/2 cup fresh lime juice
• 1/4 cup flaxseed oil or hemp oil
• 1 teaspoon ground cumin, or more to taste
• Salt and freshly ground pepper to taste
• A few parsley sprigs, for garnish
• 1 cup plain yogurt, for garnish

Method

Mince the garlic and jalapeño in a blender or food processor. Add the cucumbers, celery, red bell pepper, onion, and tomatoes and pulse. Add the avocado, parsley, tomato juice, lime juice, oil, cumin, salt, and pepper and pulse until quite smooth. Refrigerate until thoroughly chilled, then garnish each serving with yogurt and parsley. Makes 6–8 servings.