Macho Gazpacho

I was looking for a way to cool off with all this hot weather that’s been (finally) coming our way. And lo-and-behold, I found something I always forget is an option: Gazpacho. This perfect chilled dish is exactly what you need on the hot days to come this summer, plus it lets you enjoy soup more than just when your sick or it’s winter.

I’ve taken a normal tomato gazpacho and made it super simplified.

Here’s what you’ll need

• 2 jars (64oz) Rao’s Marinara Sauce
• 1jar (12oz) Rao’s Roasted Red Peppers with Pine Nuts
• 2tbsp Chef Mandala’s White Balsamic Vinegar (it’s become a favourite of mine if you couldn’t tell)
• 3tbp Divina Olive Oil
• 1 Medium Cucumber (diced)
• 1 Medium Red Onion (diced)
• 1 bulb Garlic (or 3 tsp Minced garlic)
• 1 Baguette
• Salt & Pepper
• Garlic Powder (for baguette)

Preheat oven to 400°F. Cut up baguette into small pieces to make croutons, use some olive oil, salt, pepper, and garlic powder to season. Toast in oven until crisp, about 15 minutes. Set aside to cool.

Place Tomato sauce, Roasted Red Peppers, cucumber, garlic, and onion in a pot and use an emulsion blender to mix all ingredients together.  I wound up not having enough cucumbers, but I was able to use Chef Mandala’s Cucumber Vinegar on top of the little cucumber I had left to give it that flavour and texture it needed. Stir in the oil, vinegar, salt and pepper and mix. Add additional salt and pepper as needed. Add croutons to each bowl or place on table for guests to add as generously as they’d like.

This was so simple and so delicious, I’ve been asked to make it three separate times for family functions. And if you know you’re having a party soon, but know you’ll be overwhelmed, it’s the perfect dish to prepare early and freeze until you need it!