Nothing says summer more than a cold cup of gazpacho soup. With fresh garden tomatoes, peppers and cucumbers available during the summer months, summer is the perfect time to learn a new recipe. What's more refreshing than a cup of cold soup? All you need is a blender to get started. To make a successful gazpacho, you can use red, yellow or green tomatoes. If you want the mixture to be completely pureed, use a blender to mix the ingredients. If not, you can use a mortar and pestle to pound the ingredients.
Easy Gazpacho Soup
- 1 pound of tomatoes, very ripe and diced
- 1 garlic clove, peeled
- 1 cucumber, peeled and diced
- 1 green pepper, seeded and diced
- 1 red pepper, seeded and diced
- Toasted croutons
- 3 oz. rustic bread, torn in small pieces
- 1 bunch of scallions
- 1/3 cup extra virgin olive oil
- ¼ cup sherry vinegar salt, as needed freshly ground pepper, as needed
- 1 cup tomato juice or water (optional)
- In a blender, mix all of the soup ingredients until smooth. Tomato juice or water may need to be added. Strain and chill.
- For the garnishes you will need: one cucumber one green pepper, one red pepper, one bunch scallions, olive oil and two cups of toasted croutons.
- Seed and chop the cucumber and peppers.
- Chop the scallions.
- Serve each of the five garnishes in separate bowls with the soup. Alternate garnishes are sour cream, avocado chunks or tortilla chips.
- Chill soup at least two hours overnight.
- Serve soup cold in chilled bowls and pass olive oil to be used after the garnishes. It's best to make in advance as the flavors will blend together in the refrigerator.
This recipe feeds six people. Serve it with sparkling wine or any fruity wine to complete the dish. This is a perfect summertime recipe that will add a refreshing kick to your day.
For more recipes and food tips from Sally, check out SallyBernstein.com.