Ya know those times when you just throw something together in like 5 minutes and it turns out to be the best thing ever?! It doesn’t happen often, but when it does, Whoa Nelly. That’s a good, good day!
For example, you haven’t washed your hair in days and you’re headed out to meet friends, so you run it through the straightener in the hopes that some magic will happen, and HA! Magically, it actually looks fab.
You’ve sadly not washed your laundry for what feels like weeks but you’re late for dinner. You throw on an old sweater you dug out from the back of the closet and, lo and behold, IT WORKS!
You’ve got all this fresh produce rolling around your counter and you’re feeling too lazy to go to the store or even think about how to cook it, so you just start chopping, throw it all in a bowl and..Voila! Quick and Easy Gazpacho Dip is born!
I’m all for the quick and easy, and when quick and easy becomes quick and yummy, that’s even better! Quick and Easy Gazpacho Dip is absolutely just that.
Take the freshest garden veggies, chop them all up into teeny, tiny pieces, throw them in a bowl together and, well, that’s it. (This does taste better after it’s sat and those flavors have melded together, so maybe plan a little teensy bit ahead and let it sit for an hour or two in the fridge before serving.)
You could eat this as a cold gazpacho soup. That’s the traditional way, and it’s completely acceptable. But we also like to twist things up just a little…
Grab some naan bread or warm pitas and serve this on the side. Throw a jalapeño and a bunch of cilantro in it and serve with tortilla chips. Slice up a French baguette, brush with evoo and top with a heaping spoonful for an easy bruschetta. Garnish salmon, shrimp, pork, chicken, beef….the options are endless and oh so quick and easy.
You might even have time to, say, shower or do your laundry.
- 1 14-oz. can diced or stewed tomatoes
- 1/4 cup fresh herbs (we use basil, cilantro, thyme, parsley and chives)
- 1/2 cup water
- 2 cloves garlic
- 1/2-1 tsp. hot sauce
- 1 orange or yellow pepper
- 1 jalapeno, optional
- 1 large shallot (about 1/2 cup)
- 1/2 large cucumber (about 1 cup)
- 2 cups fresh garden tomatoes
- Lemon juice to taste
- Salt and pepper to taste
- Puree diced tomatoes, fresh herbs, water, garlic and hot sauce in a blender until fairly smooth.
- Dice peppers, shallot, cucumber and tomatoes. Add to puree mixture.
- Add lemon juice and salt and pepper to taste.
- Let sit for at least one hour or overnight in the fridge before serving.
*This comes together SO fast! Active prep time is literally 15 minutes max. However, this cold soup is best after it has sat in the fridge for awhile to let the flavors develop, so make it in the morning and it will be perfect for lunch or dinner!
*Use any combo of your favorite herbs. Just make sure they are FRESH, never dried.