MindFULL Gazpacho


Summer is finally here! Something about life seems easier, including the ever present question, “What’s for dinner?” As the grill wafts its enticing aroma, I love to put my vodka/soda/ lime in my cute handblown glass, pop on some Maroon5, sit on the back step by my hydrangea and pretend I am on Cape Cod. For me, that is summer bliss.

Summer is also the time when I allow myself a thoughtful, indulgent lunch. Last weekend in Austin, I took myself out and reveled in the most flavorful tomato Gazpacho loaded with lumps of crabmeat.  Accompanied by a simple piece of toasted bread and pungent cheese, a thick rich crab cake with grilled leeks and balsamic glaze and a glass of Cava, I giggled with delight and gratitude.  It turned my tried, worn out spirit around and inspired me.

It also got me thinking about how much I like all kinds of  Gazpacho and have decided The Mindfull Creative would take the next few weeks, and in the spirit of sharing finds I love, offer a different Gazpacho recipe on MindFULL Mondays.

Below is the first, simple vegetable version. It’s from The Barefoot Contessa (www.barefootcontessa.com).  Love her and it!


1 hothouse cucumber, halved and seeded, but not peeled
2 red bell peppers, cored and seeded
4 plum tomatoes
1 red onion
3 garlic cloves, minced
23 ounces tomato juice (3 cups)
1/4 cup white wine vinegar
1/4 cup good olive oil
1/2 tablespoon kosher salt
1 teaspoons freshly ground black pepper


Roughly chop the cucumbers, bell peppers, tomatoes, and red onions into 1-inch cubes. Put each vegetable separately into a food processor fitted with a steel blade and pulse until it is coarsely chopped. Do not overprocess!

After each vegetable is processed, combine them in a large bowl and add the garlic, tomato juice, vinegar, olive oil, salt, and pepper. Mix well and chill before serving. The longer gazpacho sits, the more the flavors develop.

What is your MindFully favorite Gazpacho recipe? Let us know!