Soak in the last few rays of summer with this cool, refreshing recipe that the whole family (including your baby) can enjoy!  Gazpacho is a Spanish soup traditionally enjoyed in Andalucía and Portugal.  It’s packed with many fresh vegetables, and you don’t even have to cook anything–just toss the ingredients in a blender and press a button!  This soup is best served cold.  What a wonderful way to cool down with these record-breaking heat indices across the nation!

Baby Gazpacho Recipe

Age: 10 months+

Yield: approximately 2.5 cups

Food storage: refrigerator-friendly, freezer-friendly

Prep time: approximately 6 minutes

Cook time: no cook!

How to feed: spoon-feed, self-feed, family-friendly meal 

• 2 tomatoes, roughly chopped
• 1 cucumber
• ¼ cup yellow onion
• ¼ cup green bell pepper, roughly chopped
• 2 tablespoons extra virgin olive oil
• 1 cup low sodium vegetable juice, such as V8
• 1 ½ tablespoons distilled white vinegar
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper
• ¼ teaspoon garlic salt

Add all ingredients to the blender and blend just until the ingredients are smooth and combined. Take care not to over mix. Serve cold or room temperature to your baby. For adults looking for extra flavor and heat, add a few drops of Tabasco sauce to the adult portion only.  Adults can enjoy this soup with crackers or hot bread!

If you try this recipe, let us know how it turned out in the comments section!

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About Amy Godiwalla

Amy Godiwalla is co-author of the What a Good Eater! cookbook, available on Amazon. Amy and her husband, Shaun, live in Denver, Colorado, with their two little boys. When Amy is not feeding little mouths or inventing recipes, she enjoys hiking, yoga, snowboarding, cooking, entertaining, traveling to the mountains, sipping hot chocolate at ski resorts, and wine tasting.

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