Gazpacho
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.
Ingredients
- 4 large Ripe tomatoes peeled and seeds removed, quartered
- 1 small Red onion quartered
- 1 medium Green pepper seeds and pith removed, quartered
- 1 medium Red Pepper seeds and pith removed, quartered
- 1 medium Cucumber peeled, seeds removed and quartered lengthwise
- 2 -2 1/2 cups Tomato juice regular, low-sodium or spicy
- 2 tbsp Red Wine Vinegar
- For drizzling: olive oil
- For garnish: Diced cucumber, fresh basil, and/or croutons
Instructions
- In the bowl of a food /processor, pulse the onion, peppers and cucumbers until roughly chopped.
- Add the tomatoes and pulse until combined but still chunky. (You want to keep some texture, but avoid large chunks of vegetables.)
- Pour into a large, non-reactive bowl.
- Add tomato juice to desired consistency.
- Stir in red wine vinegar, and taste for seasonings, you may want to add some freshly ground pepper and/or a few drops of hot sauce.
- Chill 2-3 hours to combine flavors.
- Drizzle with olive oil and garnish with chopped cucumber, basil leaves and/or croutons for extra crunch.
- Best served chilled but not icy cold.
Notes
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.
Tried this recipe?Let us know how it was!