Home-style Gazpacho

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This is not an authentic Spanish style of gazpacho, but it is low carb and lower lectin with a zingy tart punch and a fruity undertone. If you do not believe all this hyperbolic creative writing, you will probably still like this . . .  a lot! 

Agreed, it is not especially creative to add melon to a gazpacho. An evening of 101 F temperature inspired me to put to work some of our yummy garden produce. This simple, home-style gazpacho will make your palate happy even on the hottest nights. You could use this method for any type of cold, tomato-y summer soup. There are no how-to pictures with this because it is so simple.

Ingredients

• 2 C diced tomatoes
• ½ C diced red onions
• 1 C diced melon (I used a Santa Claus/Winter melon)
• 1 C diced cucumber (peeled and seeded)
• ½ C diced mixed sweet peppers (like cubanelle, red, yellow, etc.)
• 1 T diced hot pepper (I used jalapeno—spice to your liking)
• ½ C diced parsley
• ¼ C diced mint
• ½ C lemon juice
• ½ C tomato salsa or other red salsa to your liking. A fermented homemade salsa is best.
• ½ C ice water (I cheated and used homemade cucumber agua fresca, about which, more later)
• 2 T minced fine garlic
• 2-3 T extra virgin olive oil  (I added 4 T or ¼ C, but I like mine shimmering with oil.)
• ¼ C red wine or ACV vinegar (add more later if needed)
• 2 t salt (add more later if needed)
• ½ t freshly cracked ground pepper (add more later if needed)

Instructions

1. Combine everything.
2. Add to food processor or blender and very roughly chop. Do not puree, unless you really like it that way! Rough chop is my preference.
3. Return to bowl and adjust seasonings.
4. Let sit refrigerated for 1 hour to properly chill and combine flavors. 
5. Want it thinner? Add more of any of the liquids.
6. Test for flavor before serving.  You want it to be tart and smooth. You may need to add more salt and vinegar. You will need to adjust for your taste and for the flavor of your original vegetables.  Add more tomatoes, salsa, melon, etc.
7. Serve with cheesy pesto toast or any hearty bread (you could even break out the tortilla chips—I won’t judge) or enjoy by itself. (Of course, if you can make it happen, I would recommend a sourdough bread. Check out this and other ideas on the the Weston A. Price site.)

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