Chilly Gazpacho Soup delicious for the Hot Days of Summer |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 8 |
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Gazpacho’s a light, cool, refreshing soup from Spain. The Spanish call gazpacho, “Salad.” This uncooked vegetable soup is usually made form a pureed blend of fresh tomatoes, sweet peppers, onions, cucumbers, garlic, olive oil, vinegar and bread crumbs or soaked crumbled bread. There are so many ways to make it. It’s said that if you had thirty Spanish cooks in the kitchen, there would be thirty different versions of gazpacho! We are adding a quick step of sauteing the garlic in olive oil first before adding to the blender of veggies. This really enhances the fresh garlic flavor. We’re serving ours with a medley of chopped vegetables for garnish. You might be wondering why our gazpacho’s a blush color instead of a vivid red? This is due to using yellow sweet peppers which softens the color. What a delicious and super simple way to get all your veggies in one fell swoop! Ingredients:
2 tablespoons extra virgin olive oil |
3 large garlic cloves, minced |
6 large ripe tomatoes, peeled and chopped |
1 yellow bell pepper, chopped |
1 yellow onion, peeled and chopped |
1 large cucumber, peeled and chopped |
6 tablespoons white wine vinegar |
1 slice sourdough bread, crusts removed, soaked in water and squeezed dry |
1 teaspoon salt |
1/2 teaspoon fresh ground pepper |
6 drops tabasco sauce, to taste |
1/2 cup grape tomatoes, quartered |
1/2 cup yellow bell pepper, chopped |
1/2 cup cucumber, peeled and chopped |
1/2 cup scallion, chopped |
Directions:
1. In a small pan heat the olive oil. Add the minced garlic and sauté about one minute until slightly brown. Set aside.
2. In a large bowl, mix together the tomatoes, yellow peppers, onions, cucumbers, vinegar, bread, sautéed garlic and oil.
3. In batches, puree the mixture in the blender until very smooth. Pour into a large bowl.
4. Season with salt, pepper and Tabasco to taste.
5. Place in the refrigerator and chill for at least 1 hour or overnight.
6. Chop the topping vegetables and store in the refrigerator until ready to serve.
7. To serve-ladle each serving into a small bowl. Top each with the variety of chopped vegetables.
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