Gazpacho, the chilled soup originating from Spain, embodies the vibrance and essence of summer. It’s simple to make and has always been a favorite of my three girls. Each ingredient echoes summer and combines to make the most delicious fusion.
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INGREDIENTS:
- 6 large ripe tomatoes, coarsely chopped (blanched with skin peeled off)
- 1 cucumber, peeled, seeded, and coarsely chopped
- 1 green bell pepper, seeded and coarsely chopped
- 1 small red onion, coarsely chopped
- 2 cloves of garlic, minced
- 3 tablespoons extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon sherry vinegar (optional, for extra flavor)
- 1 teaspoon salt, or to taste
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon smoked paprika (optional, for a smoky flavor)
- 1/4 teaspoon cayenne pepper (optional, for a bit of heat)
For Garnish:
- Diced cucumber
- Diced red bell pepper
- Chopped fresh parsley
- Extra virgin olive oil
DIRECTIONS:
- In a blender or food processor, combine the tomatoes, cucumber, green bell pepper, red onion, and garlic. Blend until smooth and well combined.
- Add the extra virgin olive oil, red wine vinegar, sherry vinegar (if using), salt, black pepper, smoked paprika (if using), and cayenne pepper (if using). Blend again until all the ingredients are fully incorporated and the gazpacho reaches your desired consistency.
- Taste the gazpacho and adjust the seasonings if needed. You can add more salt, vinegar, or spices according to your preference.
- Transfer the gazpacho to a large bowl or container and refrigerate for at least 2 hours, or until chilled. This will allow the flavors to meld together and develop.
- Before serving, give the gazpacho a good stir. Ladle it into glasses and garnish with diced cucumber, diced red bell pepper, chopped fresh parsley, and a drizzle of extra virgin olive oil.