Gazpacho Recipe from My First CSA Delivery

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This week, after spending extended time in the food heaven of New Orleans, I wanted to detox/reset my system. I was doing this by going on a 3-day juice and raw food fast. It’s pretty simple: for three days, I eat and drink only raw, uncooked fruits, vegetables, and nuts. As it happened, I received my first delivery from a local CSA (Community Supported Agriculture). CSAs are typically locally based organizations or farms that provide fresh, local, seasonal, and sometimes organic fruits, veggies, nuts, dairy, or meat. They will either deliver to your door (YES!!!) or offer pickup. You can find one in your area here.

As I looked through the bag of goodies, I noticed I had the basic ingredients for Gazpacho. Gazpacho is a raw soup typically served cold. I must disclose at this time, while I know what Gazpacho is, the basic ingredients for it, and how to make it. I’ve never had Gazpacho. While I was prepping the ingredients, I kept thinking how similar they were to Pico de gallo or salsa. Anywho, I’m quite excited about this Gazpacho, I’m about to enjoy while still on my detox! People… I take a whiff and that first sip, I let the flavors roll over my tongue and exclaim, This is some of the best salsa I’ve created thus far. 🙁 Yes, I’ve done all this work to create salsa. To add further insult, my husband ate it like it was salsa. He mixed it with some guacamole and ate it with chips. So there you have it: Gazpacho is just a fancy salsa. Boo.

Gazpacho

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Ingredients

  

• 1 1/5 lbs of Tomatoes
• 1 Cucumber
• 1 Rib of Celery
• 1/4 Cup of Red Wine Vinegar
• 1/2 of a Lemon
• 1/2 of an Onion
• 1 Clove of Garlic
• 1 Medium Red Bell Pepper
• Dry Seasonings to taste (salt, black pepper, etc.)
• 1 Small handful Parsley optional
• 1 tsp Tabasco optional

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Instructions

 

Prep the Vegetables

• Wash all produce. Roughly chop the tomatoes, cucumber, celery, onion, and bell pepper to help the blender process evenly.

Blend until smooth

• Add all ingredients to a high-speed blender. Blend on high until the mixture is completely smooth and creamy.

Taste and Adjust

• Add more salt, vinegar, lemon juice, or seasoning as needed.

Serve or chill

• Serve immediately, or refrigerate for at least 1 hour to allow the flavors to develop and the soup to chill thoroughly.

AI may have helped refine this post, but every idea, recipe, and opinion is 100% mine. I thought it, cooked it, and tasted it—AI is just the assistant, not the chef. No robots were harmed (or fed) in the making of this content!