Refreshing Gazpacho is a Perfect Recipe for Hot Summer Days
This is the perfect time to make cool, refreshing gazpacho now that ripe, local tomatoes are abundant at the markets and in the “potagers” (kitchen gardens). There are as many variations to this soup as there are cooks. You can make gazpacho with tomatoes, watermelon, green heirloom tomatoes and even a white gazpacho with almonds. Other than popping the tomatoes into boiling water to peel the skins, this recipe doesn’t get you anywhere near the stove. Add a baguette, a platter of charcuterie and a chilled rose and lunch is served.
Summer is the time to make gazpacho, the ingredients (tomatoes, cumbers, peppers) are in season and you don't need to turn on the stove. This soup is super easy to make. Its a terrific option when you don't feel like cooking and it's hot outside.
- 4large Ripe tomatoespeeled and seeds removed, quartered
- 1small Red onionquartered
- 1medium Green pepperseeds and pith removed, quartered
- 1medium Red Pepperseeds and pith removed, quartered
- 1medium Cucumberpeeled, seeds removed and quartered lengthwise
- 2 -2 1/2cups Tomato juiceregular, low-sodium or spicy
- 2tbsp Red Wine Vinegar
- For drizzling: olive oil
- For garnish: Diced cucumber, fresh basil, and/or croutons
This soup is perfect as a starter course. It will serve 8 as a starter, 4-6 as a main. Best served cool and with some delicious fresh baguette.