Introduction

Y'all, gazpacho is so damn refreshing! Its origins are in Spain, and it's a cold soup that is perfect on a hot day. Now, I know it's a soup, but it's sort of a finely chopped salad that you eat with a spoon, too, isn't it? I jest not about the refreshing part. It really is an instant body sensation that happens with that first spoonful. It's fresh and zest and delicious. Simple and super easy to make. Perfect for the summertime since it involves no heat source whatsoever. It can be so hot during the summer that you just don't wanna cook. And you don't have to. How cool is that? 

Mama Miche makes your kitchen magic and cool! MMMK, let's eat!

Tools

• Knife

• Cutting mat

• Food chopper (optional)

• Measuring cups and spoons

• Blender or Food Processor

• Mixing spoon

Ingredients

Makes 6-8  servings

• 1 celery rib

• 1 diced yellow pepper

• 1 sweet med onion

• 1 small diced cucumber

• 1 diced zucchini or yellow squash

• 1 cup tomato or veg juice (like V8)

• 1 15 oz can crushed tomatoes

• 1 tbsp olive oil

• 1 clove minced garlic 

• ½ cup parsley

• ½ cup cilantro

• 1 tsp Worcestershire sauce

• 2 tsp lemon juice

• 1 tbsp Twice Stolen Spice™

• 1 avocado

Directions

Prep Time & no-cook time: 25 minutes

• Mince fresh garlic

• Cut onion, pepper, zucchini, celery and cucumber into small chunks

• Add tomato juice, crushed tomatoes, olive oil, minced garlic, parsley, cilantro, Worcestershire sauce, lemon juice, Twice Stolen Spice™, and about ⅓  of the cut vegetables to a blender or food processor and puree, or you can puree all the ingredients.

• Pour into bowl with remaining vegetables, if you’ve left some.

• Taste and adjust lemon and Twice Stolen Spice™ if needed

• Refrigerate for at least 30 minutes before serving. Overnight is best.

• Dice avocado and add to top before serving

• Splash of olive oil and Twice Stolen Spice™, if desired

• Add herb sprigs for presentation

Notes

Here are some tips for the people who don't know how to make Smashburgers:

1. These oils have a high smoke point and will hold up under the griddle's heat. Canola, sunflower, and others work, too, but they are not used much in My Magic Kitchen.

2. The defining thing about a Smashburger is smashing a ball of meat onto a hot griddle.

3. Smash, hold, and slide the smasher off the patty. If it wants to stick, give it a little jiggle or spray a touch of olive oil on the spatula before smashing.

4. When juices start forming at the top of the patty, it's time to flip.

5. Season only one side. You can do this before flipping, but some say the seasonings will burn.