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Author Notes: This past weekend, I was in charge of Sunday dinner for my extended family at our beach house. Thumbing through the taste buds of my memories and with the end of summer fast approaching, I settled on gazpacho to start off the meal. This version is vegetarian, gluten free (no bread here!), and couldn't be any easier - no cooking, no chopping by hand, and perfect to make the day before. It was a crowd-pleaser, both for dinner on Sunday and for lunch the following day.
Thank you to wholeliving.com for the inspiration for this recipe: I doubled it, substituted red wine vinegar for sherry vinegar, added sriracha, changed up the garnish, and added way more garlic (this last one my grandmother's suggestion). —PalateGal
- 4 pounds yellow tomatoes
- 1 large onion
- 1 large yellow squash
- 2 yellow bell peppers
- 8 cloves garlic
- 1 cup carrot juice
- 1/2 cup red wine vinegar
- 4 tablespoons olive oil
- 1 dash sriracha
- 1 avocado
- 1 bunch scallions
- 1 red tomato
- Combine tomatoes, onion, squash, bell peppers, garlic, carrot juice, and olive oil in a food processor. Pulse in batches to blend to desired consistency – some people like it fully pureed, but I left it a bit chunky.
- Add salt, pepper, sriracha, and red wine vinegar to taste.
- Chill for 2+ hours or until cold.
- Serve garnished with diced avocado, tomato, and scallion.