This Traditional Gazpacho recipe makes the best of the tomatoes, cucumbers and peppers in my garden. I make several versions, but this is my all-time favorite.
Cold soup? Yes, cold soup, friends. This staple is served worldwide, with historical roots in Spain’s Andalusia region and Portugal. While a quick internet search can find versions featuring watermelon, avocado and grapes, I’m sticking to the traditional red version made with tomatoes here.
Gazpacho was originally made by grinding the ingredients with a mortar and pestle, resulting in a chunkier texture. If you like that style, you can make the soup by pulsing your blender until you’ve reached the desired consistency. I’m a smooth-cold-soup kind of girl, so I buzz on until all the chunks are gone.
This recipe calls for a touch of sherry vinegar. The flavor really stands out when combined with all those fresh veggies, so I recommend getting a good one, then using the rest of the bottle for vinaigrette – and more gazpacho.
- 10-12 large tomatoes, cored and coarsely chopped
- 1 seedless cucumber, peeled and coarsely chopped
- 2 red bell peppers, coarsely chopped
- 2 garlic cloves, smashed
- 3 tablespoons sherry vinegar
- 1/3 cup (80 mL) extra-virgin olive oil
- Salt and freshly ground pepper
- Minced green onions and parsley, for garnish
Fill the pitcher of your blender with the tomatoes, cucumber, peppers, garlic, vinegar and olive oil. Add 1 teaspoon each of salt and freshly ground black pepper. Blend until smooth.
Taste for seasoning, and add more salt and pepper to taste.
Serve cold, garnished with green onions and parsley.
photos by Katie Roletto from our days at Love With Food