With summer finally in full swing and the heat-drenched afternoons taking over, the last thing you want to do is eat a hot meal. That’s where traditional Spanish gazpacho comes in. It is a chilled soup made from tomatoes and a variety of other delicious vegetables and spices that simply hits the spot after a long day in the sun.
2 Pounds of Ripe Tomatoes
1 Small Cucumber
1 Medium Green Bell Pepper
½ Small Red Onion
2 Small Garlic Cloves
3 Tablespoons of Olive Oil
2 Tablespoons of Sherry Vinegar
1 Teaspoon of Fine Salt
½ Teaspoon of Black Pepper
½ Teaspoon of Ground Cumin
1 Thick Slice of White Bread
Gazpacho is not gazpacho if there are any big chunks which means that you will need a blender or a food processor to puree everything. First up, you will need to prepare the vegetables. Halve and core the tomatoes, followed by peeling and seeding the cucumber, core the pepper, and then peel the onion and garlic.
Now, grab your food processor or blender and combine all of the ingredients inside. This means the vegetables and all of the spices, leave out the bread. Blend the mixture for one minute or more if it is still chunky. Then give it a taste to see if you need to make it a tad saltier or if you want to give it a bit of a kick by making it spicy. Once you have reached the consistency that you like you can turn the blend off.
The soup is not yet ready to eat. You will need to pour it into a bowl or other container that can be sealed and place it in the refrigerator. Like anything that needs to set this is best left overnight, but four hours is the minimum that it should be in the fridge.
Lastly, you can make your own croutons to add a final garnish to the whole thing when you decide to serve it. All you need to do for the croutons are cube the bread and toast it with some salt, pepper, and garlic powder sprinkled on top. You can also decide to blend a piece of bread in with the gazpacho but keep in mind this will introduce gluten to the mix if anyone eating it is intolerant. Now, serve it up and enjoy!