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Celery and Tomato Gazpacho

1 Star2 Stars3 Stars4 Stars5 Stars (10 votes, average: 3.20 out of 5)

10 minutes

1 Serving

Print Recipe

Picture yourself sitting outside at an adorable restaurante in Spain. The sun is shining and you’re in vacation mode. What should you order? Zesty Tomato Gazpacho, naturally.

This recipe puts a slight spin on the the classic cold soup while retaining its fresh, summery Spanish vibes.

Best of all, if you’re making it in a sweltering kitchen at the height of summer (remember the image, remember the image), you won’t even have to go near the stove or oven. And when it’s done, it’ll be super refreshing, no matter where you’re sitting. Brillante, right?

1 Star2 Stars3 Stars4 Stars5 Stars (10 votes, average: 3.20 out of 5)

10 minutes

1 Serving

Ingredients

2 medium zucchinis, sliced

2 celery stalks, sliced

1 cup frozen corn, thawed

1/2 cup onions, thinly sliced

1/2 cup crushed tomatoes

2 tablespoons parsley

2 tablespoons lemon juice

1 tablespoon olive oil

3/4 teaspoon garlic powder

1/2 teaspoon ground cumin

 

Directions

Celery and Tomato Gazpacho
  1. Combine all ingredients in a blender and blend until smooth.
  2. Cover and refrigerate for at least 4 hours.

WHY WE LOVE THIS RECIPE

It’s loaded with fresh, nutrient-dense summer veggies like brain-boosting tomatoes and antioxidant-rich onion and garlic. Plus, it’s the perfect way to use up all of the produce you overbought at the farmers market (or got in your CSA box) during summer months.

 

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