Gazpacho is probably the most perfect summer soup – it’s refreshing, easy to make, and pleases almost everyone’s diet: vegan, gluten-free, raw, vegetarian, and even the meat-lovers in your life because it’s incredibly flavorful! Plus, the addition of spiralized zucchini noodles is the best way to get rid of the endless supply of zucchini the gardens and farmer’s market are providing this season.
As someone that works in a restaurant, I spend many hours creating recipes, executing them, and serving them to guests. During the summer on Martha’s Vineyard, the recipe I make the most is this one: gazpacho. Every other day I make endless gallons of it because our members love how refreshing it is during the hot summer months. (P.S. If you’re wondering where I work, check out Vineyard Golf Club; I’m the AM Sous Chef there.) Originally from the southern region of Spain in Andalucia, gazpacho is widely eaten there and neighboring Portugal, with its popularity spreading to the United States as well.
Typically, we add zucchini into the gazpacho but for this recipe I decided to spiralize them in the spiralizer (this one from Amazon is what I have and love!) and add them as the garnish – simple yet they add great crunch and texture to the soup. Try this before the summer ends and while the hot days are still with us.
- 2 small carrots, peeled
- 2 small cucumbers, peeled
- ¼ yellow onion, peeled
- ½ bell pepper (orange or red)
- 4 ripe medium tomatoes
- 2 tablespoons olive oil
- 1 tablespoon raw apple cider vinegar
- ½ cup cool water
- splash of Tabasco sauce
- 2 cups spiralized raw zucchini noodles
- In separate batches using your food processor, process the carrots, cucumbers, onion, tomatoes, and bell pepper.
- Whisk together the blended vegetables with the olive oil, vinegar, and water. Season with salt and pepper, adding a splash of hot sauce to taste.
- Chill for an hour before serving.
- To serve, ladle into bowls and top with spiraled zucchini noodles.