The following recipe and photography was provided courtesy of Recipe Developer and Food Photographer, Allianna Moximchalk from Allianna’s Kitchen.
This cold Gazpacho is super easy to make and perfect for summer as it requires zero cooking! Gazpacho originated in Spain and is often used as a starter for summer meals, especially during tomato season.
The thing I love most about this chilled soup is that you can really spice it up with hot peppers if that’s your preference. I love to batch cook this recipe and freeze the extra so I can literally eat it all summer (and even into fall). Trust me, it is that good!
- Prep time:
- Total time:
- 2 lbs. ripe roma tomatoes, washed and seeded
- ½ cucumber, washed and sliced
- ½ red onion
- 4 garlic cloves
- ¼ cup Heinen's olive oil
- 2 Tbsp. apple cider vinegar
- 1 pinch sea salt
- 1 pinch black pepper
- ½ tsp. Heinen's ground cumin
- ½ tsp. Heinen's paprika
- ½ jalapeno, optional
- 1 yellow squash, washed and sliced
- Heinen's red pepper flakes, for garnish
- Fresh parsley, for garnish
- Add all of the ingredients to a high-powered blender. Blend for 1 minute or until smooth. Depending on the size of the blender, you may need to blend in batches.
- Add the red pepper flakes and fresh parsley for garnish, if desired. Add a drizzle of almond milk for creaminess, too!