Soup Season Teaser - ¡Crock Pot Gazpacho!
Soup season is almost here and it's right on time with the garden producing an abundance for the table. Soups are a great way to utilize a high volume of your garden produce. Each recipe can use lots of your garden yield and best of all you can easily freeze it for the those first weeks of fall and winter! I just love soup season and, honestly, I probably get a little too excited.
Since the days here in Nebraska are still in the warmer temperatures, my family isn't quite ready for those warm, hearty soup recipes. But since I can hardly wait, I'm preparing a soup season teaser for them this week.
One of my favorite meal planning tricks is to note a few of the food month celebrations on my monthly meal planning calendar. This helps me stay creative with my meal prep and keeps the kitchen interesting and fun! And for the most part, my family has little complaints on the menu diversity. ;) It's also a great way to celebrate the diverse cultures that make up these great United States and their cuisines that impact the tables of families here and around the world.
Today is September 15, which marks the beginning of Hispanic Heritage Month. Each year, Americans observe Hispanic Heritage Month from September 15 to October 15. During this time we honor and celebrate the contributions and importance of Hispanics and Latinos to the United States and American culture, including those American citizens whose ancestors came from Spain, Mexico, the Caribbean, Central America and South America.
My soup season teaser goes hand in hand with the start of this celebration and an overflowing garden. So tonight it's ¡Gazpacho and grilled cheese! Check out my Gazpacho recipe below and I highly recommend accompanying this soup season teaser recipe with your favorite homemade grilled cheese!
RECIPE: Gazpacho - Soup Season Teaser
Flavor-rich chilled Spanish soup
Prep Time: 40 minutes
Total Time: 40 minutes plus chill time (2hrs up to overnight)
Yield: 4-6 servings
30 garden-fresh cherry tomatoes (or 8 tomatoes on the vine)
1/2 yellow onion chopped
1 cucumber peeled and chopped
1 red pepper chopped
2 garlic cloves diced
1 serrano pepper chopped (or jalapeño)
1 teaspoon sea salt
1/4 teaspoon fresh ground black pepper
1 teaspoon Crazy Gringa Sauce (Jalapeño)
1/4 cup white wine
2 tablespoons balsamic vinegar
1 tablespoon Worcestershire Sauce
1 1/2 teaspoons ground cumin
1/8 teaspoon chili powder
1 teaspoon paprika
1 cup fresh basil leaves
2 tablespoons olive oil
- In your crock pot add all ingredients (minus the basil and the olive oil).
- Cook on medium high 4-6 hours allowing all ingredients to simmer and infuse together. Stir occasionally with our favorite crock pot spoon from Spoon Spot!
- Let mixture cool and place in refrigerator overnight (2 hours minimum).
- Pour the mixture, fresh basil (DON'T forget the fresh basil!), and olive oil into a food processor and run on high until finely pureed.
- Serve soup chilled in soup bowls with your favorite homemade grilled cheese sandwiches!
- Top with chopped basil and grated queso fresca or cotija cheese if your taste buds desire!
- Recipe is best with use of fresh garden sun-ripened tomatoes and cucumbers.
- Adjust the seasoning and herbs to your taste.
- I like my gazpacho with a little kick so I add several dashes of Crazy Gringa Jalapeño Sauce.
- The secret to delicious Gazpacho is fresh produce and time. Slow cooking all the ingredients and then chilling overnight will not disappoint. It's worth the wait!
I hope you enjoy this dish and here's to soup season!
And here's a code for 20% off your next Spoon Spot order.