Bread & Butter Refrigerator Pickles

Perfectly sweet and delightfully crisp, these quick bread & butter refrigerator pickles are leaps and bounds better than anything you can buy in the store, with the added benefit of being completely customizable to your personal tastes and preferences. Refrigerator pickles are undeniably the easiest kind of pickles no make, no fancy equipment or complicated […]

The post Bread & Butter Refrigerator Pickles first appeared on Love and Olive Oil.

Perfectly sweet and delightfully crisp, these quick bread & butter refrigerator pickles are leaps and bounds better than anything you can buy in the store, with the added benefit of being completely customizable to your personal tastes and preferences.

Refrigerator pickles are undeniably the easiest kind of pickles no make, no fancy equipment or complicated water baths necessary. They come together in minutes, and keep beautifully in the fridge for weeks, and result in beautifully crispy pickles.

Three uncovered jars of Bread & Butter Refrigerator Pickles in brine, with two kirby cucumbers on the side

The two main kinds of pickles commercially available are kosher dill and bread & butter. Dill pickles obviously have a dill-forward flavor, and are less sweet and more vinegary overall.

Bread and butter pickles, on the other hand, have more sugar and a different combination of spices and seasonings (primarily onion, mustard, and celery seed), resulting in a vastly different flavor profile.

I have yet to find any definitive information on the origins of the name; it seems to be somewhat of a mystery, though many sources claim the name is derived from a common depression-area sandwich featuring pickled cucumbers layered between slices of buttered bread.

(more…)

16 Cool-as-a-Cucumber-Salad Recipes

We love ’em for snacking, or slicing them thin and using them to infuse water so it makes it feel like we’re at a spa. But another way to enjoy cucumbers is in the form of a crisp, cool cucumber salad. Keep things simple by tossing them in herby yogurt sauce, mixing them with mozzarella and chickpeas for a hearty twist on a Panzanella salad, or giving them some kick with a spicy, dry-fried combination of Thai dried chile peppers, jalapeño peppers, and Sichuan peppercorns. If any of those ideas sound appealing, you’re in luck. We’re sharing 16 different cucumber salad recipes that are crisp and refreshing (even when they pack in some heat).


Our Best Cucumber Salad Recipes

1. Cantaloupe & Cucumber Salad with Basil & Feta

This simple summery salad isn’t too fussy or over-the-top, which is for the best. The low-key method really allows the melon and cucumbers to shine alongside feta cheese and fresh basil. Just be sure to use really good quality ingredients (down to the balsamic vinegar and flaky sea salt) so that everything is on its A-Game.

Read More >>

We love ’em for snacking, or slicing them thin and using them to infuse water so it makes it feel like we’re at a spa. But another way to enjoy cucumbers is in the form of a crisp, cool cucumber salad. Keep things simple by tossing them in herby yogurt sauce, mixing them with mozzarella and chickpeas for a hearty twist on a Panzanella salad, or giving them some kick with a spicy, dry-fried combination of Thai dried chile peppers, jalapeño peppers, and Sichuan peppercorns. If any of those ideas sound appealing, you’re in luck. We’re sharing 16 different cucumber salad recipes that are crisp and refreshing (even when they pack in some heat).


Our Best Cucumber Salad Recipes

1. Cantaloupe & Cucumber Salad with Basil & Feta

This simple summery salad isn’t too fussy or over-the-top, which is for the best. The low-key method really allows the melon and cucumbers to shine alongside feta cheese and fresh basil. Just be sure to use really good quality ingredients (down to the balsamic vinegar and flaky sea salt) so that everything is on its A-Game.

Read More >>

Cucumber Tomato Salad with Greek Dressing

When it’s blazing hot outside, this cucumber tomato salad is exactly what I want to eat. This recipe is crisp and refreshing, light yet satisfying. This salad…

The post Cucumber Tomato Salad with Greek Dressing appeared first on Cookie and Kate.

cucumber tomato salad recipe

When it’s blazing hot outside, this cucumber tomato salad is exactly what I want to eat. This recipe is crisp and refreshing, light yet satisfying.

This salad features fresh cucumbers, cherry tomatoes, not-too-much red onion, fresh herbs and optional feta cheese. Once tossed in Greek dressing, this basic combination is further proof that summertime produce doesn’t need much help to taste spectacular.

cucumber tomato salad ingredients

Bring this tomato cucumber salad recipe to your next get-together, or serve it at home as a side salad. It keeps well for several days in the refrigerator.

I love leftovers with sandwiches—this salad would be perfect with my Caprese Sandwich, Vegetarian “BLT” Sandwich or Green Goddess Hummus Sandwich. Hope you’ll make it soon!

Continue to the recipe...

The post Cucumber Tomato Salad with Greek Dressing appeared first on Cookie and Kate.

How to Make the Ultimate Veggie Sandwich

Use what you have on hand to build an ultimate veggie sandwich packed with color, flavor, and texture. Eat the rainbow!

The post How to Make the Ultimate Veggie Sandwich appeared first on Budget Bytes.

I love a good veggie sandwich. There are so many colors, textures, and flavors in every bite that it’s just beyond satisfying. And, because they’re super flexible, you can build an ultimate veggie sandwich using odds and ends of things you may already have in your fridge. And that is one of the most valuable characteristics of a recipe or meal when it comes to eating on a budget.

An ultimate veggie sandwich cut in half and stacked, cut sides facing the camera

This is going to be more of a how-to than a recipe because it’s so extremely flexible and it’s unlikely that you’ll end up using the exact same mix of ingredients as I did. For that reason, and because some of these ingredients are nearly impossible to accurately measure let alone calculate the cost of, I didn’t do a cost breakdown this time. But I’m willing to bet that it cost me less than shelling out $8 for a veggie sandwich at a deli!

I will put a recipe card with my exact sandwich ingredients below for anyone who is interested in trying to duplicate the exact sandwich pictured.

Step 1: Choose Your Bread

I suggest a good, hearty bread for veggie sandwiches, like wheat bread, sourdough, focaccia, or ciabatta. You need something that can hold up to the hefty texture of the vegetables without ripping and something that will provide a little weight in your stomach next to all those lightweight veggies. If you want to make your own bread, no-knead bread or focaccia would be awesome.

You could also make your veggie sandwich into a wrap using an extra-large tortilla. A pita pocket might work too, but it might be difficult to squeeze all those veggies in without it ripping.

The sandwich in the photos was made using Dave’s Killer Bread, Good Seed flavor. It was my first time trying this bread and while it was strong enough for the sandwich, it was a little softer than I’d prefer and the flavor was a bit too sweet for my liking.

Step 3: Choose Your Spread

Using some sort of sandwich spread adds moisture, flavor, and a little fat, which gives the sandwich a more satisfying mouthfeel.

I whipped up a quick scallion cream cheese that was basically a scaled-back version of my Scallion Herb Cream Cheese Spread. I just mixed together 2oz. cream cheese with one sliced green onion, ½ tsp lemon juice, ⅛ tsp garlic powder, ⅛ tsp dried dill, and a pinch of salt.

Other good sandwich spread options include:

  • Hummus
  • Guacamole
  • Pesto
  • Mayo (or a pesto-mayo mix)
  • Thick salad dressings, like ranch or green goddess
  • Boursin
  • Marinara
A veggie sandwich being built, ingredients all around.

Step 4: Add Cheese (Optional)

Since my spread was technically a cheese, I didn’t add any extra cheese. A little cheese can go a long way toward making a veggie sandwich very filling. Here are some good cheese options for veggie sandwiches:

  • White cheddar
  • Feta
  • Goat cheese (chevre)
  • Havarti
  • Swiss
  • Fresh mozzarella

Step 5: Pile On the Veggies!

And here’s where you can start to get really creative! I pulled a lonely carrot out of my produce drawer, grabbed a handful of leftover fresh spinach, sliced up a cucumber and tomato, and used the leftover half of a red bell pepper that I had from the day before. Oh, and I added some alfalfa sprouts because I love the texture they bring to the sandwich! Here are some other vegetables you can add:

  • Sliced button mushrooms or grilled portobello
  • Avocado
  • Coleslaw (this would act like a veggie-spread combo ingredient)
  • Pickles
  • Red onion
  • Roasted red peppers
  • Fresh or grilled zucchini
  • Roasted beets (sliced thin)
  • Sauer kraut
  • Jalapeño
  • Fresh herbs like parsley or cilantro
  • Broccoli (chopped fine)

You’ll want to slice most of your vegetables thinly, which helps keep everything packed together tightly. For hard vegetables, like the carrot I used, it’s helpful to chop or shred them into very small pieces. I used a cheese grater to grate my carrot, but something like broccoli I would just chop finely.

Step 6: Top with Extras

With so many veggies piled onto one sandwich, a little extra ✨spice✨ is never a bad idea. I always like to add some salt and freshly cracked pepper to my tomato layer, but you can also add things like Italian herbs, sunflower seeds, everything bagel seasoning, crushed red pepper, furikake, or nutritional yeast.

A hand holding both halves of a cut open ultimate veggie sandwich

Veggie Sandwich Ideas

Before we get into exactly what was on the sandwich pictured above, here are a few other fun veggie sandwich combo ideas:

  • The Green Goddess: Green goddess dressing, spinach, sprouts, cucumber, avocado, feta on any bread.
  • The Roasted Veggie: Hummus, roasted red peppers, roasted portobellos, roasted zucchini, feta, everything bagel seasoning, on any bread.
  • The “Pizza”: Marinara, grilled or roasted eggplant or portobello, Italian seasoning, salt and pepper, black olives, red onion, fresh mozzarella, on ciabatta bread.
  • Coleslaw Sandwich: Creamy coleslaw, tomato, Swiss or havarti, salt and pepper, on sourdough.
A hand holding both halves of a cut open ultimate veggie sandwich

The Ultimate Veggie Sandwich

Use what you have on hand to build an ultimate veggie sandwich packed with color, flavor, and texture. Eat the rainbow!
Prep Time 10 minutes
Total Time 10 minutes
Servings 1
Calories 411kcal
Author Beth – Budget Bytes

Ingredients

Scallion Cream Cheese

  • 2 oz. cream cheese
  • 1 green onion, sliced
  • 1/2 tsp lemon juice
  • 1/8 tsp garlic powder
  • 1/8 tsp dried dill
  • 1 pinch salt

Sandwich

  • 2 slices hearty bread
  • 6 slices cucumber
  • 2 slices tomato
  • 1 handful spinach
  • 1 carrot, shredded
  • 1/2 red bell pepper
  • 1 handful alfalfa sprouts
  • 1 pinch salt
  • 1 pinch pepper

Instructions

  • Whip the ingredients for the scallion cream cheese together in a small bowl (I used a fork).
  • Lightly toast the bread. Spread the cream cheese over one side of each pieces of bread.
  • Pile the vegetables onto the bread, then close. Slice in half and enjoy.

Nutrition

Serving: 1sandwich | Calories: 411kcal | Carbohydrates: 41g | Protein: 15g | Fat: 22g | Sodium: 560mg | Fiber: 9g
Side view of a closed veggie sandwich, uncut

Got Leftover Ingredients?

If you did happen to buy ingredients specifically for making a veggie sandwich, here are some really flexible recipes that you can make to use up any leftovers:

The post How to Make the Ultimate Veggie Sandwich appeared first on Budget Bytes.

Minty Watermelon Cucumber Salad (Vegan)

Get ready for summertime in a bowl! This fresh and juicy watermelon salad is bursting with flavor thanks to sweet watermelon, crisp cucumber, bright mint leaves, zingy onions, a hint of spice from jalapeños, and crunchy pepitas (or pistachios). It’s al…

Minty Watermelon Cucumber Salad (Vegan)

Get ready for summertime in a bowl! This fresh and juicy watermelon salad is bursting with flavor thanks to sweet watermelon, crisp cucumber, bright mint leaves, zingy onions, a hint of spice from jalapeños, and crunchy pepitas (or pistachios). It’s all beautifully balanced with salty vegan feta and a zesty lime dressing. Where do we sign up!?

This is a plant-based take on the classic combo that you don’t want to miss!

Minty Watermelon Cucumber Salad (Vegan) from Minimalist Baker →

Classic Gazpacho

This classic gazpacho recipe is a vibrant red-orange and full of traditional Spanish flavor! It’s quick to blend up this…

A Couple Cooks – Recipes worth repeating.

This classic gazpacho recipe is a vibrant red-orange and full of traditional Spanish flavor! It’s quick to blend up this summer soup.

Gazpacho recipe

What’s better than a creamy, cool gazpacho on a blazing hot day? Sure, some Americans aren’t into cold soups. But this Spanish soup, born in the heat of Southern Spain, is the true definition of refreshing. The cool puree of tomato and cucumber against the zing of the sherry vinegar and rich olive oil is truly one of life’s great pleasures. Finally, we’ve got a great recipe for a summer gazpacho: made like the Spanish do.

What’s gazpacho, exactly?

Gazpacho is a cold tomato-based soup from the Andalusia region of Southern Spain. It’s made of raw, pureed vegetables and is now eaten around the world. An important thing about gazpacho: it’s intended as a refreshment on a hot day, not to be a filling main course! So it’s usually served as a starter or tapas recipe. There are a few similar Spanish soups, like salmorejo (creamier and made with bread) and ajoblanco (a white garlic version).

Lucky for us, Alex and I have been able to experience first hand a good, cold gazpacho in the Spanish heat! It was our first meal in country on a trip to Spain a few years ago, in a tiny restaurant in the center of a white-washed village. Dang, was it refreshing! Since then, we’ve been perfecting our perfect gazpacho recipe to recreate that special moment.

Spain travel | Frigiliana Spain
Here’s the Spanish village where we had the transcendental gazpacho

Ingredients in a classic gazpacho recipe

The ingredients in a classic Spanish gazpacho vary, like any traditional recipe. Everyone has their perfect way to make gazpacho! Here are the ingredients we selected to make this gazpacho similar to our perfect Spanish rendition:

  • Ripe tomatoes: only the best, ripe summer tomatoes will do
  • Cucumber
  • Red bell pepper
  • Shallot: this brings a more subtle flavor than onion, which can be spicy
  • Garlic
  • Olive oil
  • Sherry vinegar: traditionally used in Spanish recipes and brings in that authentic flavor
  • Smoked paprika: the secret ingredient! See below.
  • Salt
Gazpacho recipe

What makes this gazpacho recipe great

There are good gazpacho recipes, and there are great ones. We hope you’ll find this one to be in the latter category! We’ve studied the Spanish tradition and tried to stick as close to authentic as possible. Here are a few notes on what makes this recipe great:

  • Sherry vinegar and smoked paprika bring authentic flavor. Smoked paprika (aka pimentón) is a traditional Spanish ingredient and adds just the right hint of complexity here. Sherry vinegar is another Spanish ingredient, and it’s astringent flavor lends just the right flair. It’s worth finding for this recipe.
  • It nixes the bread. Some Spanish gazpacho recipes use soaked bread for creaminess, but it can dilute the flavor. Plus, we took cues from our favorite Spanish Chef (José Andrés) who doesn’t use it in his. Try a Salmorejo recipe for a bread-thickened soup.
  • It’s pureed, but not strained. Some chefs strain their gazpacho, but we like ours pureed, right from the blender. But we think a good gazpacho should be blended, not chunky! Chunky gazpacho seems to be more of an American creation, not Spanish.

Chill until cold, about 2 hours (or up to 3 days)

Gazpacho is very simple to make: simply throw the ingredients in a blender, and blend until pureed! The hardest part is waiting for it to chill. Here are a few notes:

  • Chilling makes it cold, and helps the flavors meld. Don’t be tempted to throw it in the freezer to speed things up. The timing helps the flavors to mesh while they also cool.
  • Refrigerate up to 3 days. Personally we like it within 1 day of making. But you can also make in advance and refrigerate until serving.
Gazpacho

How to garnish gazpacho

A great gazpacho is also all about the garnish! It works in either bowls or small cups or glasses. It’s most often served with chopped veggies and a crusty piece of bread. Here’s what to use for a garnish for gazpacho:

  • Chopped tomatoes, cucumbers or shallot
  • Fresh herbs like oregano, chives or basil
  • Crusty bread like crostini or grilled bread
  • Olive oil drizzle

More Spanish recipes

Love Spanish recipes? After studying in Spain years ago, I fell head over heels with this special cuisine. Here are a few more of the Spanish recipes we love to make at home:

This gazpacho recipe is…

Vegetarian, vegan, plant-based, dairy-free, and gluten-free.

Print
Gazpacho

Gazpacho


  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Total Time: 10 minutes
  • Yield: 4 small servings (about 4 cups)
  • Diet: Vegan

Ingredients

  • 2 pounds ripe quality tomatoes, cored and roughly chopped (about 3 large)
  • 1/2 medium cucumber, peeled and roughly chopped
  • 1/2 red bell pepper, roughly chopped
  • 1 tablespoon minced shallot
  • 1 small garlic clove, peeled
  • ¼ cup olive oil
  • 2 tablespoons sherry vinegar (or red wine vinegar)
  • ¾ teaspoon kosher salt
  • ¼ teaspoon smoked paprika (pimenton)

Instructions

  1. Place all ingredients in a blender, and blend until smooth. Taste and adjust salt as needed.
  2. Refrigerate until cold, about 2 hours, or up to 3 days before serving.
  3. Serve topped with additional chopped veggies, a drizzle of olive oil, and toasted bread. 
  • Category: Soup
  • Method: Blended
  • Cuisine: Spanish

Keywords: Gazpacho, gazpacho recipe

A Couple Cooks - Recipes worth repeating.

The Right Way to Store Cucumbers (So They Don’t Turn to Mush)

Cucumbers are easy to find year-round, but they’re really at their peak come summer (May through August). Once you get home from stocking up on them at the farm stand or even just the grocery store, it’s important to know how to store cucumbers. If you…

Cucumbers are easy to find year-round, but they’re really at their peak come summer (May through August). Once you get home from stocking up on them at the farm stand or even just the grocery store, it’s important to know how to store cucumbers. If you take care of these green gems properly, they should last up to a week. Ahead, we’re sharing our top tips for storing cucumbers the right way.

Shopping for Cucumbers

Before you grab any cukes off the shelves (we’re close enough that we can give them a nickname, right?), choose carefully. The best cucumbers will be pure green (not yellow) and have no soft spots. Any signs of wrinkles, shrinkage, or dimples signal that the cucumber is overripe. Overripe or rotten cucumbers will have a sour taste and funky smell, so, unlike overripe bananas or apples, which are great for baking, pass on past-peak cucumbers.

Read More >>

Blueberry Corn Salad

The summer produce is so good right now, I can’t get enough. I have been making lots and lots of salads: cucumber salad, tomato salad, easy orzo salad, watermelon salad…just to name a few! At the market, I picked up blueberries and sweet co…

The summer produce is so good right now, I can’t get enough. I have been making lots and lots of salads: cucumber salad, tomato salad, easy orzo salad, watermelon salad…just to name a few! At the market, I picked up blueberries and sweet corn because they looked so good. I made one of my favorite…

The post Blueberry Corn Salad appeared first on Two Peas & Their Pod.

Cucumber & Feta Salad with Herb Vinaigrette

This simple and summery cucumber salad features a bold herb vinaigrette, briny feta cheese, spicy red onions, and pretty edible flowers to top it all off. In case you’re sick of pickles but your garden keeps churning out the cukes like there’s no tomorrow… this quick and easy lettuce-less salad is a great way to […]

The post Cucumber & Feta Salad with Herb Vinaigrette first appeared on Love and Olive Oil.

This simple and summery cucumber salad features a bold herb vinaigrette, briny feta cheese, spicy red onions, and pretty edible flowers to top it all off.

In case you’re sick of pickles but your garden keeps churning out the cukes like there’s no tomorrow… this quick and easy lettuce-less salad is a great way to use up at least a few of them.

Cucumber salad garnished with edible flowers, in bowl with purple linen and red onions in background.

I may or may not have harbored a slight fixation with edible flowers this past spring, which lead me to fill my patio container garden with edible blooms in addition to my typical herbs. I meandered up and down the aisles of the nursery, phone in hand, googling various flora and fauna to see if they were in fact edible. While they didn’t have the chamomile flowers I was so hoping to find, I did end up with marigolds, borage (which I’ve grown and used before), and these gorgeous purple and white dianthus.

Needless to say, I was looking for an excuse to use some of my home-grown flowers in a recipe before the blooms withered in the summer heat, and this recipe is the result. Does it matter where the inspiration came from if the outcome is this delicious? I say not.

While I love that the purple and white of the dianthus matches the colors of the salad, I think marigold petals, with their peppery bite, would work equally well in this dish, as would arugula or radish flowers, or even herb flowers like chives or oregano (while I typically try to keep my herbs from flowering, when they do bolt I always try to put the flowers to good use).

Overhead, bowl with wooden spoon and cucumber feta salad with edible flower garnish

Regardless of its origins, this recipe is perfect in its simplicity. While the recipe itself isn’t all that different from our always-popular tomato cucumber salad, we made the dressing a little bit different by adding an assortment of fresh herbs in addition to the olive oil and red wine vinegar.

(more…)

Summer Gazpacho

When the summer heat is at full blast and the last thing you want to do is cook, it’s time to make Gazpacho. It’s cold, refreshing, it only takes a few minutes to make, and you never have to turn on the stove. Plus, the leftovers are *chef’s kiss* delicious, so you can eat for […]

The post Summer Gazpacho appeared first on Budget Bytes.

When the summer heat is at full blast and the last thing you want to do is cook, it’s time to make Gazpacho. It’s cold, refreshing, it only takes a few minutes to make, and you never have to turn on the stove. Plus, the leftovers are *chef’s kiss* delicious, so you can eat for the next few days with no extra work! So hit up those summer farmers’ markets, grab some fresh produce, and let’s make some gazpacho!

Originally posted 5-3-2010, updated 7-3-2021.

side view of three bowls of summer gazpacho topped with avocado

What is Gazpacho?

Gazpacho is a cold, tomato-based soup made with puréed vegetables and other ingredients like bread, herbs, or even fruit. It kind of reminds me of salsa, but with a different flavor profile (so if you’ve ever been tempted to eat salsa straight, gazpacho might be for you). This recipe originated in the Iberian peninsula, namely Portugal and Spain, and has since spread around the world. And like many recipes that have been around for hundreds of years, there are many interpretations of this classic summer soup. 

My interpretation of gazpacho is definitely a little non-traditional. For one, I used canned crushed tomatoes and vegetable juice (like V8) in place of fresh tomatoes. Yes, this will make some people clutch their pearls, but I like the full-bodied flavor that the crushed tomatoes bring to the party. Second, I don’t use bread in my gazpacho, which is a common ingredient in traditional gazpacho recipes. Blending a soft bread into the soup gives it an almost creamy flavor and is another way of adding body, so the soup isn’t too watery.

How Do You Serve Gazpacho?

CHILLED. While this soup is pretty tasty even at room temperature, it’s ultra-refreshing when chilled and can really take the edge off that intense summer heat. I like to serve it with some crusty bread on the side for dipping, because every meal is better with a little crusty bread on the side, IMHO. It would also be great with some garlic bread, a grilled cheese sandwich, or even some cold pasta salad on the side. And if you want to add a little protein, a few cooled cooked shrimp would be marvelous in this soup!

What Else Can I Add?

Gazpacho is wonderful because it’s very flexible, and that’s another reason there are so many interpretations of this delicious soup. Here are some other ingredients you can toss in, if you have them on hand:

  • Fresh herbs (basil, oregano, parsley, cilantro, tarragon, chives)
  • Soft bread (as mentioned above, this makes the soup almost creamy and gives it body)
  • Red wine vinegar or sherry vinegar in place of the lemon juice
  • Red bell pepper
  • Jalapeño
  • Avocado (try blending it into the soup for a creamy texture, instead of using it as a topping)
  • Watermelon
  • Tomatillos

In addition to adding ingredients into your gazpacho, you can have a lot of fun with the toppings. Here are some ideas for topping your gazpacho:

  • Steamed shrimp (cooled)
  • Croutons 
  • A drizzle of pesto
  • A drizzle of olive oil
  • A drizzle of chile oil
  • A drizzle of balsamic glaze
  • A spoonful of corn salsa
  • Fresh chopped herbs
  • Flakey sea salt
  • A pinch of crumbled feta

Overhead view of three bowls of summer gazpacho

Overhead view of three bowls of summer gazpacho

Summer Gazpacho

This cold, refreshing Summer Gazpacho is the easiest no-cook recipe for when the weather is hot and summer produce is at its best!
Total Cost $3.83 recipe / $0.96 serving
Prep Time 15 minutes
Cook Time 0 minutes
Chill 30 minutes
Total Time 45 minutes
Servings 4 1 cup each
Calories 184kcal

Ingredients

  • 1 15oz. can crushed tomatoes $0.69
  • 1 cup vegetable juice (like V8) $0.35
  • 1/2 sweet onion (about 1 cup chopped) $0.40
  • 1/2 cucumber (about 2 cups chopped) $0.50
  • 1/2 cup fresh parsley $0.35
  • 1/2 cup fresh cilantro $0.20
  • 1 clove garlic, minced $0.08
  • 1 Tbsp olive oil $0.16
  • 1 tsp salt $0.05
  • 1/4 tsp Freshly cracked black pepper $0.02
  • 2 tsp lemon juice $0.04
  • 1 avocado $0.99

Instructions

  • Add the crushed tomatoes and vegetable juice to a food processor or blender.
  • Peel the cucumber, if desired. Cut the onion and cucumber into chunks. Wash the parsley and cilantro well. Mince the garlic. Add the cucumber, onion, parsley, cilantro, garlic, olive oil, salt, pepper, and lemon juice to the food processor or blender.
  • Purée the ingredients, or leave them slightly chunky, if preferred. Taste the gazpacho and adjust the salt, pepper, or lemon to your liking. Chill the soup for 30 minutes before serving. Give it one last taste after chilling, in case the flavors need to be adjusted.
  • Dice the avocado just befor serving and add a few chunks on top of each bowl. Add extra pepper and olive oil to each bowl, if desired.

Nutrition

Serving: 1Serving | Calories: 184kcal | Carbohydrates: 20g | Protein: 4g | Fat: 11g | Sodium: 839mg | Fiber: 7g

three bowls of gazpacho from the side, a spoon in one

How to Make Easy Summer Gazpacho – Step by Step Photos

Crushed tomatoes and vegetable juice in food processor

Add one 15oz. can crushed tomatoes and 1 cup vegetable juice (like V8 juice) to a food processor or blender.

onion, cucumber, and herbs added to food processor

Cut ½ sweet onion (about 1 cup) and 1/2 cucumber (about 2 cups) into chunks. You can peel the cucumber or leave it unpeeled. Peeling the cucumber will allow your gazpacho to have a more vibrant red color. Wash the parsley and cilantro well. Mince the garlic. Add the onion, cucumber, ½ cup fresh parsley, ½ cup fresh cilantro, one garlic clove (minced), 1 Tbsp olive oil, 1 tsp salt, ¼ tsp freshly cracked pepper, and 2 tsp lemon juice to the food processor or blender. 

Finished gazpacho in the food processor

Purée the ingredients, or leave them slightly chunky, if you prefer. Taste the gazpacho and adjust the salt, pepper, or lemon to your liking. Chill the soup for about 30 minutes before serving. It’s not a bad idea to give it one final taste after refrigeration, as the flavors will begin to melt and shift as the soup refrigerates.

Four bowls of gazpacho topped with avocado and cilantro

Dice the avocado and add chunks to each bowl. I also like to drizzle just a bit more olive oil and sprinkle a little extra pepper over each bowl, but that’s optional. The avocado really takes it to the next level, though, so I wouldn’t skip that!

a spoonful of summer gazpacho being lifted from the bowl

Enjoy that cool, refreshing tomato-cucumber flavor!

The post Summer Gazpacho appeared first on Budget Bytes.