Gazpacho is the quintessential summer soup. This chunky, flavorful version is easy to prepare and easy to love.
2 lbs. ripe tomatoes, cored and diced
1 medium cucumber, seeded and diced
1 large green bell pepper, seeded and diced
1 C. jicama (about 1/2 of a large jicama), peeled and diced
1 small jalapeño pepper, seeded and minced (more if you like things hot!)
2 cloves garlic, minced
1 1/2 C. tomato or vegetable juice
1 1/2 limes, juiced (about 1/4 cup juice)
1 Tbsp. sherry vinegar (or red wine vinegar)
1 tsp .salt (optional)
Ground black pepper to taste
1 avocado, peeled, seeded, and diced (prep avocado just before serving the gazpacho to prevent browning)
In a large mixing bowl, stir all ingredients together except for the avocado. For optimal flavor, allow the mixture to sit for a couple hours to allow the flavors to blend. Stir in the avocado just before serving. Serve with crusty bread and additional hot sauce, if desired.
Recipe adapted from www.strongertogether.coop