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.

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Prep Time 15

Chilling Time 2

Total Time 2 15

Course Soup

Cuisine French, Provencal

Servings people

Equipment

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
olive oil for drizzling

For Garnish (optional):

cucumber diced
fresh basil chopped
croûtons rubbed with garlic

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.

Keyword Soups, Summer Recipes,