Nothing beats summer heat like a serving of this chilled gazpacho soup.
Is the summer heat starting to wear you down? Too hot to cook? This flavorful tomato-based gazpacho soup recipe, served cold, is one way to make a comeback. This low calorie recipe is quick and easy.
Of course, there are as many variations on traditional Spanish gazpacho recipes as there are Spanish mums. Any of the myriad gazpacho recipes can be topped with a variety of colorful garnishes. The beauty of this one is it uses common, every day ingredients, is a breeze to prepare, and everyone loves it.
A cornucopia of fresh and tasty veggies from your local market, simple condiments found in almost every pantry, and about two minutes in a strong blender make this tasty and nutritious gazpacho an easy dish that is sure to satisfy.
This refreshing soup is easy to make and always a winner. Prepare it on Sunday and you’ll have it on hand all week!
Simple Gazpacho Recipe
3 ripe vine tomatoes
1 small cucumber
1 small yellow onion
1 sweet green bell pepper
3 cups vegetable juice
A quarter cup red wine vinegar
A third cup extra virgin olive oil
A dash of chipotle-flavored Tabasco (or some other brand) sauce
Salt and pepper to taste
Quarter the tomatoes, being careful to cut out the bitter tasting core. Peel the cucumber and cut it into small pieces (each about one inch thick). Peel and chop the onion, cutting it into small pieces. Slice the green bell pepper, avoid using the seeds, core, top, and bottom of the pepper.
Place all of the chopped ingredients into a strong blender (use a Vita-Mix if you have one). Next, add the vegetable juice, olive oil, and red wine vinegar. Finally, shake in the Tabasco sauce to taste (more if you want a spicier kick) and add pinches of salt and pepper to your liking.
Run the blender on its highest speed for about two minutes, until all the gazpacho is completely liquid. Pour into a deep plastic serving bowl, cover and store in the refrigerator. Leave it in the refrigerator at least 6 hours, preferably over night to allow the soup to season. Add more salt, pepper or Tabasco to suit your taste.
This recipe makes about 5 cups of gazpacho, enough to serve 8 to 10 people.
Serve the gazpacho chilled. It is great as an appetizer at a summer meal, either lunch or dinner. It will keep well in the refrigerator for about a week. Just be sure to keep it covered as it cools.