If you’re familiar with gazpacho, then you know it’s one of the best summer meals out there. Widely eaten in Spain and Portugal, this dish is traditionally made with fresh tomatoes, cucumbers, red onion, and garlic. It’s perfect for sweltering, summer days, mainly because of its cool temperature and light ingredients…and, it’s one of my personal favorites. Let’s be real, when the sun is blazing over the summer, the last thing anyone wants to do is spend hours cooking and sweating in a hot kitchen. Not only is gazpacho a lifesaver when you’re craving something delicious and refreshing, but it also requires minimal effort (hence the no-cook!), making it the perfect dish for carefree summer days when all you want to do is bask outside in the sun. It’s truly the epitome of summer in a bowl, and I can’t wait to share it with you!
Flavorful & Bursting With Nutrients!
Filled to the brim with an array of fresh and vibrant vegetables, gazpacho is the definition of a nutritional powerhouse, offering a plethora of benefits that do wonders for our bodies. By consuming a diet rich in antioxidants, vitamins, and minerals, we can fortify our immune systems and ensure improvements to our overall health. In addition to being packed with the nutrients our bodies crave, gazpacho helps keep our bodies cool & hydrated during the hot, summer days. Last but not least, Super Youth. By including two scoops of Unflavored Super Youth, we’re taking this recipe to the next level. With every bite of this gazpacho, we’re nourishing our skin from within & improving its overall health, elasticity, and youthful appearance! Talk about a secret super ingredient!
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No-Cook Summer Gazpacho
Ingredients
- 2 scoops Unflavored Super Youth
- 1 cup celery, sliced (2 celery stalks, sliced)
- 1 cup water
- 2 lb tomatoes (juicy ripe tomatoes: cherry, grape, yellow, or heirlooms)
- 1 red bell pepper (or sub yellow)
- 8 oz cucumbers, peeled into strips
- ⅓ cup red onion
- 2 garlic cloves
- 2-3 tsp red wine vinegar or sherry vinegar
- 2 tbsp olive oil
- 1 tsp salt, more to taste
- ½ teaspoon pepper
- ½ teaspoon cumin
- ⅛-¼ cayenne or sweet paprika
- ¼ tsp coriander
- ½ cup fresh herbs, finely chopped
- Optional: 1 tbsp tomato paste (for sweetness), 1-2 slices of bread
Steps
- Blend celery & water in a blender. Strain, reserving the celery juice
- Chop half of the tomatoes, half of the cucumbers, half of the bell pepper, half of the onion, and both garlic cloves and add to the blender with the Super Youth, celery juice and pulse repeatedly until uniformly chopped (but not too smooth)
- Finely dice the remaining tomato, cucumber, bell pepper, and onion and add to the gazpacho. Stir in the vinegar and salt, pepper, spices, and chopped herbs. Taste & adjust the seasoning.
- Serve chilled with a drizzle of olive oil, optional avocado, or slice of bread. Garnish with finely chopped cucumber, red onion, cherry tomatoes, avocado, or preferred toppings.