Gazpacho
Gazpacho, a vibrant and refreshing cold soup, embodiesthe essence of Mediterranean cuisine with its bright colors, bold flavors, andwholesome ingredients. Originating in the sunny regions of Spain, Gazpacho hasevolved into a beloved culinary treasure that offers a cooling respite on warmdays.
Ingredients
- 4 Big, ripe tomatoes, with their cores removed and roughly chopped
- 1 cucumber, peeled and roughly chopped
- 1 Crimson bell pepper, with seeds removed and roughly chopped
- 1 Compact red onion, peeled and roughly chopped
- 2 cloves garlic, minced
- 3 cup tomato juice or vegetable broth
- 1/4 cup extra-virgin olive oil
- 2 tbsp red wine vinegar
- 1 teaspoon salt, or to taste
- 1/2 teaspoon of black pepper, adjusted to your preference
- Fresh basil leaves, for garnish
- Croutons, for serving (optional)
Instructions
- Blend or process the chopped tomatoes, cucumber, crimson bell pepper, red onion, and minced garlic in a blender or food processor.Blend until smooth.
- With the blender running, gradually add the tomato juice or vegetable broth until the mixture reaches your desired consistency.
- Gradually add the olive oil and red wine vinegar while continuing to blend. The mixture should become well combined and slightly creamy.
- Taste the Gazpacho and season with salt and black pepper. Tweak the seasonings to match your taste.
- Transfer the Gazpacho to a large bowl and refrigerate for at least 2 hours, allowing the flavors to meld and the soup to chill thoroughly.
- Prior to serving,thoroughly mix the Gazpacho. Ladle it into bowls.
- Garnish each serving with fresh basil leaves and, if desired, a handful of croutons for added texture.
Notes
- The beauty of Gazpacho lies in its simplicity. Feel free to customize the recipe by adding herbs like cilantro or parsley, or even a touch of hot sauce for extra kick.
- If you prefer a smoother texture, strain the Gazpacho through a fine mesh sieve after blending.
- Adjust the thickness by adding more tomato juice or broth if needed.
- Gazpacho is best served chilled. Keep it in the refrigerator until ready to serve.
- This recipe yields a basic red Gazpacho, but you can experiment with different color variations by using yellow or orange tomatoes or bell peppers.