Chagigah Kitchen: Gazpacho Soup

Hello to our fantastic Chagigah listeners!

Now that it’s almost summer, it’s time to bust out your favorite recipes to cool you and your family down on those dog days. Picking up an iced coffee or a slice of watermelon is a quick fix, sure, but what’s going to fill up your family and stick to your kosher roots? We have a solution! This week’s Chagigah Kitchen focuses on a delectable summer gazpacho (that’s safe for vegetarians!) to preface a summer meal.

Ingredients:
• 4 cups tomato juice
• 2-3 tomatoes or small can of diced tomatoes
• 1/3 cup oil
• 2 tbsp. wine vinegar
• 1 green pepper, core removed
• 1 cucumber, peeled
• ½ onion
• 1 clove garlic, minced or ½ tsp. garlic powder
• Salt and pepper, to taste

Cut vegetables into large chunks and combine all ingredients (except salt and pepper) in blender or food processor. Process until smooth (leaving some texture if you wish) and then season with salt and pepper to taste. Chill mixture for 2 hours and serve cold. You may garnish soup with herbs, croutons or matzo farfel.

There you have it, Chagigah listeners! So go ahead—lay out with your favorite books and don’t stress about cooking, this gazpacho is guaranteed to keep you and the family full until dinnertime. Have a great week, and we’ll be back next Sunday with a fresh Chagigah Kitchen recipe!

By Jamie Loftus