The Cupboard Challenge is back! With changing spaces and keeping a tight rein on the grocery budget, I thought I’d share a recipe that uses solely the items in my pantry and fridge. With this cupboard challenge, I wanted to feature the flavors of fresh tomatoes that summer brings (which our neighbors brought over from their garden, so they were free! Thank you kind, kind neighbors.) This fresh garden gazpacho provides a cool, crisp, and refreshing taste to the last days of summer. The best part? It doesn’t require any cooking, so your kitchen will stay heat free.
Keep on reading for the full recipe!
Fresh Garden Gazpacho
Yields: 6-8 servings
Ingredients:
- 2 lbs fresh tomatoes
- 1/2 lb bread, cut into 1/2 inch pieces
- 1 red bell pepper, seeded, diced
- 1 C English cucumber, peeled and diced
- 1 C chopped red ionion
- 1/4 C white wine
- 1/4 C extra virgin olive oil
- 1 garlic clove, minced
- 1/2 t ground cumin
- 1/2 t smoked paprika
- 1 C water, 1 C later
Directions:
Remove seeds and juice from tomatoes. Strain and extract as much juice from seeds as possible. Place all ingredients in a medium-sized bowl and let sit for 1 hour. In small batches, place in a blender and puree. Remove mixture and place to the side. Repeat until all ingredients are blended. Using a large sieve, push liquid through while keeping solids out. I find that using the back of a spoon or a rubber spatula works best for this. Discard solids into bowl. Add solids and 1 cup of water. Repeat straining process. Add salt and pepper to taste. Cover and chill in refrigerator for 2 hours or overnight. To serve: add a few drops of olive oil, freshly ground black pepper, and some diced cucumber. Enjoy!