Gazpacho
Gazpacho
THE summer soup. Loaded with fresh vegetables, this soup has been a favorite since childhood. Easy and delicious, it's a great start for a dinner party, or a simple summer lunch. Enjoy!
Ingredients
- 1 small orange or red pepper reserve 1/4 for the topping
- 3 small cucumbers reserve one for the topping
- 4 large tomatoes
- 2 cloves garlic
- 2 large jalapenos more or less to taste
- 1/4 cup olive oil
- 1/4 cup red wine vinegar
- 2 cups tomato juice
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1/2 cup fresh cilantro chopped
Instructions
- Grab your fresh vegetables. I love to make this soup after a visit to the farmer's market. I also often ask the farmer for some "seconds" tomatoes. They are a bargain, and work wonderfully in this soup
- Chop the tomatoes into large chunks
- Chop the cucumbers into large chunks
- Chop the orange (or yellow, or red) pepper into large chunks (do you detect a theme here?)
- Seed and chop the jalapeños. I like a good amount of heat in this soup, but you can easily adjust it by adding more or less jalapeños
- Chop the garlic
- Add all the vegetables, tomato juice, red wine vinegar and olive oil to the blender and give it a whirl until the vegetables begin to puree
- Add the salt and pepper, taste and adjust the seasonings and continue to blend until the soup reaches your desired level of smoothness. Chill for at least 30 minutes and up to a week
- Chop the extra cucumber, pepper and cilantro
- Serve the soup with the chopped cucumber, pepper and cilantro and enjoy!
