Cilantro Gazpacho: A Refreshing Summer Soup

If you follow us on Instagram, might have saw some shots from my amazing NorCal trip! We started south of San Francisco where my cousin graduated from high school and spent time with my entire family going to dinner, riding Google bikes and just having fun catching up. From there, we drove up to Lake Tahoe for TJ’s friend’s wedding and to stay with our good friends Mike & Heather (we have nine weddings this year, incase I haven’t told you this already). The Sierra Nevada mountains were like nothing I’ve ever seen before. WAY bigger than the mountains we have in South Carolina, and even more breath taking than the Adirondack’s where I grew up. Finally, we came back to San Fran to spend time being tourists and visited a fun speak easy, had dim sum and visited the Fortune Cookie Factory in Chinatown and took a day trip to Napa/Sonoma. The people there are so friendly and laid back, and the weather was 70s with next to no humidity (as I write this it is 97 degrees and 90% humidity).

Castle Rock in Lake Tahoe

Castle Rock in Lake Tahoe

On Saturday we were invited for dinner at my old roommate Nicole’s downtown condo, and I was asked to bring an appetizer. I thought what better than a fun and fresh summer soup?!

Gazpacho can be thought of as a “salsa soup.” It’s perfect for summer, as it’s meant to be served cold and literally takes 5 minutes to prepare. The next time you are invited to a summer dinner party and would like to a bring a healthy dish, but some more fun than a veggie platter, try this recipe! It can be served in small bowls, or for a cocktail party try shot glasses instead.

Summer Cilantro Gazpacho from The Healthy Bachelorette

Cilantro Gazpacho Soup

Yield: 4 – 6 servings

Ingredients

  • 4 tomatoes, cut into quarters
  • 1 cucumber, cut into chunks (skin on)
  • 1 poblano pepper, seeds removed, cut into chunks
  • 1/4 yellow onion, sliced
  • 1 cup fresh cilantro leaves
  • 1/2 cup water
  • 1/3 cup olive oil
  • 2 tablespoons sherry vinegar
  • 1 tablespoon chopped garlic
  • Black pepper to taste
  • Hot sauce for serving (optional)

Directions

  1. Place the chopped tomatoes, cucumber, poblano pepper, yellow onion, cilantro, water, olive oil, sherry, chopped garlic and black pepper into a food processor. Pulse until soup is chopped, but not pureed.
  2. Serve in bowls with optional hot sauce or as smaller “shooters.”

 

 

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s