The weather lately has been so unpredictable lately! A few days ago it was 90 degrees, and then yesterday it went down to 50! Well now that Memorial Day is coming up looks like the weather is just going to get hotter and hotter.

Gazpacho was one of the first recipes I learned how to make when I first started cooking. It is so cooling and refreshing, and packed with veggies so it’s good for you! Here’s my recipe for a pretty simple Gazpacho soup.

You Will Need:

• 1 Green Bell Pepper
• 1 Red Bell Pepper
• 2  medium-large vine-ripened tomatoes or beefsteak tomatoes
• 1 small red onion
• 1 medium English cucumber, seeds removed and peeled
• 2 cloves of garlic (3 if you want it really sharp)
• 2-3 slices of any kind of bread. I used multigrain.
• 2.5- 3 cups of tomato juice or v-8
• A splash of white vinegar
• Olive oil and salt and pepper to taste
• A blender ( I used  a Ninja)

To Prepare:

1. Chop up the veggies into large chunks
2. Fill the blender half way with veggies and start pulsing 2-3 times.
3. You might need to stir. Break in pieces of the bread.
4. Add tomato juice and pulse until all the vegetables have been incorporated and are grainy, but not pureed.
5. Season with vinegar,salt and pepper. Adjust as needed.
6. Chill in the refrigerator for at least 30 minutes to let the flavors set in.
7. Drizzle with olive oil before serving and enjoy!

Tip: When pulsing, add the garlic and onions last so that they don’t overpower the dish. Different people have different preferences and add as much as you can handle. This also tastes great topped with avocado. But what doesn’t taste great with avocado!