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
Ingredients
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4 pounds
yellow tomatoes
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1
large onion
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1
large yellow squash
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2
yellow bell peppers
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8
cloves garlic
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1 cup
carrot juice
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1/2 cup
red wine vinegar
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4 tablespoons
olive oil
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1 dash
sriracha
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salt
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pepper
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1
avocado
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1 bunch
scallions
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1
red tomato
Directions
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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.
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Add salt, pepper, sriracha, and red wine vinegar to taste.
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Chill for 2+ hours or until cold.
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Serve garnished with diced avocado, tomato, and scallion.
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