Gazpacho is a refreshing and flavorful cold soup originating in Andalusia, Spain. This recipe captures its essence with a vibrant blend of ripe tomatoes, crisp cucumbers, bell peppers, garlic, and a touch of olive oil. Perfect for a light lunch or a delightful appetizer, Gazpacho is a celebration of fresh summer produce.
Ingredients:
- 4 ripe tomatoes (around 2 pounds), peeled, seeded, and chopped
- 1 red bell pepper, seeded and chopped
- 1 cucumber, peeled, seeded, and chopped
- 1 red onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon sherry vinegar (or red wine vinegar)
- ¼ cup extra virgin olive oil
- 2 slices stale bread, soaked in water for 10 minutes (optional)
- ½ cup water or vegetable broth (more as needed)
- Salt and freshly ground black pepper to taste
- Chopped fresh herbs (optional): parsley, basil, chives
Instructions:
- Prepare the Vegetables: Peel, seed, and chop the tomatoes, bell pepper, cucumber, and red onion. Mince the garlic.
- Soak the Bread (Optional): If using, soak the bread slices in a bowl of water for 10 minutes. This step adds body and texture to the soup, but it’s entirely optional.
- Blend the Ingredients: In a blender or food processor, combine the chopped tomatoes, bell pepper, cucumber, red onion, garlic, sherry vinegar, olive oil, and the soaked bread (if using). Blend until smooth. You can achieve a very smooth consistency or leave some texture, depending on your preference.
- Adjust Consistency and Seasoning: Add water or vegetable broth, a little at a time, until the soup reaches your desired consistency. Season generously with salt and freshly ground black pepper to taste.
- Chill and Serve: Transfer the gazpacho to a serving bowl or pitcher. Cover and refrigerate for at least 2 hours, or up to overnight, to allow the flavors to meld and the soup to become chilled.
- Garnish and Enjoy: Garnish your chilled gazpacho with a drizzle of olive oil, chopped fresh herbs like parsley, basil, or chives, and diced cucumber (optional) for a refreshing touch. Serve with crusty bread for a complete meal.
Tips:
- For a richer flavor, you can roast the bell pepper in the oven until slightly charred before adding it to the blender.
- If you don’t have sherry vinegar, you can substitute red wine vinegar or white wine vinegar.
- Gazpacho can be stored in the refrigerator for up to 3 days.
- Feel free to experiment with additional vegetables! Chopped celery, zucchini, or fresh herbs can add another layer of flavor.