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Gazpacho remains popular with field hands as a way to cool off during the summer and to use available ingredients such as fresh vegetables and stale bread.
There are many modern variations of gazpacho, often in different colors and omitting the tomatoes and bread in favor of avocados, cucumbers, parsley, watermelon, grapes, meat stock, seafood, and other ingredients. Gazpacho has become an almost generic term for chilled vegetable soup.
In summer days if you want to not cook on stove top, this fresh and healthy market gazpacho is perfect! Not only it is fast to make, but it is healthy as well. Just serve it with side of bread roll or sandwich with ice cold lemonade and you’re all set for healthy gourmet meal.
Ingredients
5 large roma (plum) tomatoes, diced
1 (15.5 ounce) can garbanzo beans, drained and rinsed
1 cucumber – peeled, seeded, and diced
2 green onions, chopped
2 tablespoons finely chopped sweet onion
1/4 cup chopped fresh Cilantro
1/2 red bell pepper, diced
1/2 yellow bell pepper, diced
1 (15.5 ounce) can garbanzo beans, drained and rinsed
1 cucumber – peeled, seeded, and diced
2 green onions, chopped
2 tablespoons finely chopped sweet onion
1/4 cup chopped fresh Cilantro
1/2 red bell pepper, diced
1/2 yellow bell pepper, diced
1/2 green bell pepper, diced
1/2 lemon, juiced
1 clove garlic, minced
1 can tomato juice
1 teaspoon curry powder
freshly ground black pepper to taste
1 clove garlic, minced
1 can tomato juice
1 teaspoon curry powder
freshly ground black pepper to taste
Recipe Direction:
1. In a large glass bowl, place the diced tomatoes.
2. Add and mix in garbanzo beans, celery, cucumber, green onions, sweet onion, cilantro, red bell pepper, yellow bell pepper,green bell pepper lemon juice, and garlic.
3. After mixing it, Pour in the tomato juice.
4. Season with curry powder, spices pepper, and hot pepper sauce.
5. Chill in the refrigerator at least 2 hours before serving.
Note: Recipe is created and told by my Aunt Jenny who is avid cook and loves Tomatoes.