Laura’s World Famous Chunky Gazpacho

Gluten-Free, Vegan, Soy Free, Grain-Free and Nut-Free

Hatch Health and Happiness’s fab­u­lous assis­tant Lau­ra starts get­ting excit­ed for gaz­pa­cho sea­son months in advance. Hear­ing about a gaz­pa­cho that war­rants so much antic­i­pa­tion, we knew we just had to get our hands on this recipe! Quick, easy, refresh­ing, deli­cious, and nutri­tious, this Chunky Gaz­pa­cho makes a great appe­tiz­er at your next bar­be­cue or light sum­mer meal paired with a salad.

Ingredients

Use organ­ic when­ev­er possible

• 4 large plum toma­toes, chopped
• 1 large cucum­ber, peeled, halved, seed­ed, and chopped
• 1 yel­low or orange bell pep­per, seed­ed and chopped
• 4 scal­lions, thin­ly sliced
• 2 gar­lic cloves, minced
• 1 jalapeño pep­per, seed­ed and minced (option­al – if using wear gloves to pre­vent irritation)
• 2 cups reduced-sodi­um toma­to juice
• 3 table­spoons chopped fresh basil
• 2–3 table­spoons red-wine vinegar
• 2 table­spoons fresh lime juice
• ¼ tea­spoon salt
• 1 avo­ca­do, cubed
• 4 lime wedges, optional

Instructions

1. Put the toma­toes, cucum­ber, pep­per, scal­lions, gar­lic, and jalapeño (if using) in a large bowl and stir to combine.
2. Stir in toma­to juice, basil, red-wine vine­gar, lime juice and salt.
3. Cov­er and refrig­er­ate until well chilled – at least 5 hours, or up to 2 days.
4. Ladle the soup into bowls, top with avo­ca­do and a squeeze of lime juice if desired.
5. Enjoy!