Summer Gazpacho

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Gazpacho is an ideal summertime soup to make and enjoy on a hot day. With a little bit of prep time, this classic tomato-base Spanish soup comes together quickly.  There are many wonderful variations of the recipe to try.  My personal favorite uses fresh vegetables chopped into small pieces combined with other ingredients to bring out the right balance of chunky-crunchy texture and tangy-spicy flavor in every spoonful.  This recipe is versatile, feel free to adjust the ingredients to suit your taste.  A simple and delicious soup to serve as an appetizer, as a part of the main course, or as a healthy snack.

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serves 6-8

Ingredients

1  pound ripe tomatoes, seeded and finely chopped
1  English cucumber, seeded and finely chopped
1  red bell pepper, seeded and finely chopped
1  yellow bell pepper, seeded and finely chopped
1  medium size red onion, finely chopped
1  garlic clove, minced
1  tablespoon extra-virgin olive oil {more for serving}
1  tablespoon balsamic vinegar
1  teaspoon hot sauce {Tabasco sauce}
1  teaspoon cumin
3  cups vegetable broth
3 cups tomato juice, 2 additional cups may be needed-depending on the desired thickness
1  cup French bread, 1″ cubed
salt and ground black pepper

Garnish

2  tablespoons each, chopped fresh cilantro and mint
zest of one lemon

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1.  In a small bowl, combine the bread cubes and one cup of the tomato juice,  set aside for 10-15 minutes to soften.

{cucumber, seeded and finely chopped}

2.  Prepare the vegetables as instructed and make sure all the chopped vegetables are similar in size.

3.  In a large, nonreactive bowl, combine the first 11 ingredients and 2 cups of tomato juice.

4.  Place the soft bread pieces with its liquid in the blender, add 2 cups of tomato mixture and puree until almost smooth with a little texture left.  Repeat the process in the blender with two more cups.  Transfer all the puree mixture back and stir to mx.

5.  Add the remaining 2 cups of tomato juice as needed to adjust the thickness of the soup.  Season to taste with salt and black pepper.

Cover and refrigerate until chilled, 4 hours or up to 24 hours.

6.  Serve Gazpacho with fresh herbs and lemon zest mixture.

7.  Ladle soup into bowls, sprinkle with herb-lemon zest mixture, and drizzle with a little olive oil.

Simple and casual afternoon lunch.

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Serve Gazpacho in Individual glass mugs with toasted French bread sticks.

Enjoy!

· print recipe ·

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Posted by Kay