With all that wealth of cheerful, summer, juicy colours filling the veggie isles and farmers’ markets stalls at this time of year it is hard not to crave a fresh salad. Or gazpacho with the proper punch of vitamins and raw sweetness that only a late summer cold soup has on offer. And this is why I am making my Minted Summer Gazpacho for lunch today, again!
I stocked up my fridge with impressive looking eggplants, peppers, English cucumbers and zingy spring onions. The tomatoes are coming to their best in the afternoon sun on the window ledge in the basket. Mint and basil are grinning out in the garden lifting their lovely leaves up to the sun. I have a feeling it is going to be crunchy, sweet and juicy and my minted summer gazpacho will taste as amazing as always.
Just look at these beautiful colours! Don’t you just want to dive in and give them a nice big, loving hug?!
This minted summer gazpacho belongs to no-cook style dishes – nothing can go wrong.You too can make it at home with ease. All you have to do is chop your veggies, blitz them in a food processor, season, chill and enjoy. Pretty straightforward and above all really good for you, also because it contains raw garlic (the raw version has the most powerful health benefiting properties).
Minted Summer Gazpacho is perfect for a lunch on a hot day
Because I love them endlessly, I packed lots of mint and basil into this recipe. Mint especially adds this irreplaceable fresh feeling to the overall flavour and intensifies the senses. Basil loves tomatoes and vice versa, so it is natural that it compliments this lovely soup too.
The Minted Summer Gazpacho recipe works really well if served for lunch on a hot Summer’s day. It has fantastic cooling properties and is packed with natural juices and vitamins your body needs.
Traditional Spanish gazpacho sometimes contains stale bread (like Sopa De Ajo or simply Spanish Garlic Soup), which comes from both the resourcefulness and trying to use up not so fresh, but still perfectly edible bread with the great earthiness and that extra body that only soaked bread has. I like that style also, but I prefer my pure veggie version. And here is how to make it:
- 1-2 raw garlic cloves - minced
- 6 plum tomatoes, core removed
- 1 red bell pepper, deseeded
- 1 yellow bell pepper, deseeded
- ½ English cucumber or 1 cup of your choice of cucumber (remove the skin to prevent the bitter taste some of them have!)
- ½ celery stalk
- ¼ cup spring onions, chopped
- 3 tablespoons chopped fresh coriander leaves
- 2 basil sprigs, leaves picked and torn
- ½ packed cup of fresh mint leaves, chopped
- 3 tablespoons apple balsamic vinegar
- 200ml filtered or boiled cold water
- Salt and pepper to taste
- Small piece of fresh chilli pepper - finely chopped, depending on how spicy you like it you can also keep or remove the seeds
- Leave a small piece of both peppers, cucumber and spring onion out to add chunkier texture to your minted summer gazpacho and add it after blitzing the rest of ingredients in a food processor to desired consistency. Season with salt and pepper.
- Chill for 2 hours before serving. You can also add more fresh mint leaves to serve.
Want more, one pan veggie ideas? Start with this amazing Lecsó (Letcho) or in ours: Hungarian Pepper Stew. This flavour is a joy of joys for all pepper and tomato lovers and bang on with these currently trending, seasonal vegetables. Even our neighbours teenage daughter loves it!
And if you still have some peppers and toms left over, blitz them into a paste and mix with some risotto rice to create an ultimate summer harvest comfort dish: Red Pepper and Tomato Risotto.
Do YOU have any late summer favourites that you want to share? I want to hear all about it! Let me know in the comments below the post!