I’ve always been a little obsessed with gazpacho. Even as a kid, when we would visit my family in Spain I’d want to eat it for as many meals a day as I could get away with. The summer I was living in Barcelona (as an adult) I did just that. There was an open air market right by my apartment and they sold the most amazing fresh gazpacho. It was sold in large bottles, thick and chunky and amazingly rich and flavorful. Every few days on my way home from work I would buy a large bottle, a baguette, and that would be my supper for a few days. I was in heaven.
And now I’m here to share that heaven with you!
I’ve spent the last few weeks trying to recreate the gazpacho I ate so muchI when I was living in Barcelona – and I have to say I’ve come pretty close. It’s been pretty hot for so early in the summer here, and the fact that this is chilled is a huge bonus. The other bonus of eating this when I was in Spain: I was also amazingly skinny. Since I’ve made it no secret that I’ve been trying to lose weight, gazpacho has been heavily rotated back into my diet (Which makes me a very happy girl!) With all that I’ve been running lately, work, the blog and summer fun, I don’t have a ton of time – which is why Gazpacho is perfect. I mix it all in my blender and its ready in 15 minutes. And, since it tastes better chilled I’ve making it before bed and packing it for work the next day with a little bit of bread. I get my favorite lunch – and I’ve been losing weight!
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- 1 cup Tomato Juice
- 3 large ripe Tomatos, core removed
- 1/2 large yellow Onion
- 1/2 medium Cucumber
- 2 large cloves of Garlic
- 2 teaspoons salt
- 2 tablespoons Olive Oil
- MIx everything together in a blender until smooth and chill for a few hours, or overnight.