Gazpacho is a fabulous cold summer soup made most often in Spain and Italy. It is light, fresh, and when the right flavor balance is reached, seriously yummy! Some places make chunkier gazpachos, but in Spain and Italy, more often than not, they are smooth.
This is a great appetizer for a summer meal, or you could even make a summer version of grilled cheese and tomato soup! I have always been a bit weary of gazpachos, because sadly, most people don’t make it right. I know that sounds funny, but the beauty of a good gazpacho is its simplicity.
Right now at the local farmer’s markets there are tomatoes, cucumbers, and peppers a plenty – so its the perfect time to make this soup!
- 1 1/2 lb of vine tomatoes
- 1/2 red bell pepper
- 1 cucumber
- 1 small red onion
- 2 garlic cloves boiled for 3 minutes
- 1 tsp salt and 1/2 tsp pepper to taste
- 2 tbsp sherry wine vinegar
- extra virgin olive oil to garnish
Chop all of your ingredients into large 1″ chunks and put in a blender. You can use a hand blender as well, but I find the regular blender an easier method.
Blend until smooth.
Then pour your mixture over fine mesh strainer into a large bowl.
It takes around 15 minutes or so for it to fully drip the liquid into the bowl, and it may require you to stir it around a bit.
Once all of the liquid has drained out, add in your sherry wine vinegar, salt, and pepper, and your soup is ready. Ladle into bowls and drizzle with extra virgin olive oil.
Fun tip: keep the pulp of this mixture and add basil to it for a quick and delicious bruschetta!