Summer in the City Gazpacho

One of the challenges of eating healthy in the summer is going to cookouts or BBQs; burgers and hot dogs, creamy potato salad and coleslaw... it's so delicious but can be hard to eat in moderation when everyone is piling their plates and going back for seconds. My solution to a situation like this is to bring a healthy dish. That way you know that there will be at least one thing that you can eat without the standard cookout calories. And what's even better? Bringing a healthy dish that will impress the other attendees! I was recently asked by Why Not Boston to share one of these very recipes, so here it is, my favorite gazpacho recipe (adapted from this epicurious recipe):

Kat's Summer in the City Gazpacho

• 3 1/2 cups (or more) tomato juice
• 8 plum tomatoes, seeded, cut into 1/4-inch pieces
• 1 English hothouse cucumber, cut into 1/4-inch pieces
• 1 red bell pepper, cut into 1/4-inch pieces
• 1/2 green bell pepper, cut into 1/4-inch pieces
• 1 medium onion, chopped
• 1/4 cup chopped fresh cilantro
• 1/2 lemon, squeezed for the fresh lemon juice
• 1 green onion, minced
• 1 1/2 teaspoons minced seeded jalapeño chili (more or less depending on how much spice you want - be careful when chopping, wash hands immediately after and do not touch your face or eyes)
• 2 garlic cloves, minced
• hot sauce, to taste

The great thing about a dish like gazpacho is you can alter it to meet your needs - use this as a template but feel free to add or subtract to your liking!

Combine tomatoes, cucumbers, and red and green bell peppers in a bowl. Transfer half that mixture to another bowl, add one cup tomato juice, and blend (either with your immersion blender or in an actual blender). To the intact veggie mixture add the onion, cilantro, lemon juice, green onion, jalapeño, and garlic. Transfer about a cup or more of that mixture to the blender or bowl that you're using to immersion blend, add remaining tomato juice, and blend. Combine remaining bowl of veggies with blended veggies. If you prefer a more blended soup, continue blending until desired consistency is reached. If you're ok with it a little chunky (or when you've blended to your heart's desire) place in fridge for 2 or more hours. Serve with hot sauce and if you want to fancy it up a bit, top with some sliced avocado and grilled shrimp.