If you dislike cooking, you are going to love this. If you're outside roasting on this sticky 90 degree day, you are going to love this.
If you like recipes that can be prepped and on the table in less than five minutes, you are going to love this.
If you like the idea of your child eating vegetables and if you like vegetables in their purest, most-refreshing form, then you are going to really really love this.
Because unlike many gazpacho recipes that require blanching tomatoes, peeling cucumbers, and straining the finished product, this is the no-fuss (read: no work) version. All we do is blend up veggies with little else, and the result is something so refreshing, so delicious, and so impossible to screw up (I'm looking at you, so-called non-cooks).
Best of all, my kids eat this up AND love helping with the prep. My 5-year-old washes the veggies, my 2-year-old transfers the veggies I chop to the blender, and then they both fight over who presses the on button while I wipe tears of unfairness and mop up the food they've dropped and squished all over the floor. It really is quite fun.
But back to the soup. I love this served with an add-your-own-toppings bar with bowls of chopped peppers, cucumbers, hardboiled eggs, and croutons that can be spooned over the top. So good!
No-Fuss Gazpacho Soup
Ingredients: 3 slices bread 2 pounds of tomatoes, cut into quarters and seeds squeezed out and discarded 1 medium cucumber, seeded and diced 1 bell pepper, seeded and diced 2 garlic cloves, roughly chopped 2 tablespoons red wine vinegar 1/4 cup extra virgin olive oil 1/2 teaspoon salt 1/4 teaspoon pepper
Directions: Place bread in a medium bowl and cover with water until saturated. Squeeze water from bread and place bread in a blender. Discard soaking water.
In the same blender, add tomatoes, cucumber, pepper, garlic and vinegar. Blend until well combined, about 1 minute. With motor running, add oil in steady stream until well blended. Stir in vinegar; season with salt and pepper.T
Transfer to refrigerator to chill before serving up to 48 hours.