Simple Summer Gazpacho

bell pepper cucumbers gazpacho Gluten-Free healthy recipes Lunch olive oil paleo Soup Summer Tomatoes vegetarian

Posted October 13, 2023 by: Admin #Kitchen

Indulging in a bowl of revitalizing gazpacho on a scorching summer day is truly an unmatched pleasure. This uncomplicated summer gazpacho recipe perfectly encapsulates the essence of a sunny season. Crafted from ripe tomatoes, crisp cucumbers, and a drizzle of olive oil, this straightforward gazpacho formula is a celebration of summer’s vibrant flavors, all while being a breeze to prepare.

On a sweltering and muggy summer day, the thought of firing up the stove is far from enticing, making a blended gazpacho soup the ideal meal. If you’ve never experienced gazpacho, the concept of a cold soup might seem peculiar, as it did to me. However, a well-crafted gazpacho is incredibly invigorating. Hailing from Spain and Portugal, traditional gazpacho versions include fresh tomatoes, cucumbers, onions, garlic, vinegar, and a drizzle of olive oil, all blended with day-old bread for added texture and richness. While this is the classic rendition, today, you’ll find gazpachos in varying thicknesses, with or without bread, and even partnered with fruits like melon or watermelon.

Irrespective of your choice, the finest gazpachos rely on the quality of their ingredients. For the most delectable taste, opt for the ripest seasonal tomatoes and vegetables you can lay your hands on. If you haven’t grown tomatoes in your garden this year, pay a visit to your local farmer’s market or farm stand to explore the available options.

Simple Summer Gazpacho

For this uncomplicated summer gazpacho recipe, I omitted the use of bread to emphasize the vegetable flavors, introduced a red bell pepper for a touch of sweetness, and utilized red tomatoes in my gazpacho. Nonetheless, any color or combination of tomato varieties would be delightful. Just remember to select the ripest ones available.

Simple Summer Gazpacho

This simple summer gazpacho recipe specifies ripe red tomatoes, but a blend of colors and varieties will work wonderfully.

Ingredients

2 pounds of ripe tomatoes, seeds removed (6–8 tomatoes)
1 red bell pepper, seeds removed
1 small cucumber, peeled and seeds removed
1 shallot, peeled and quartered
1 clove of garlic, peeled
2 teaspoons of sherry vinegar or red wine vinegar
1/4 cup of extra virgin olive oil, plus more as needed
3/4 teaspoon of sea salt
Freshly ground black pepper
For Serving: Olive oil, cherry tomatoes, fresh basil, or chives

Instructions

Prepare the vegetables. Slice the tomatoes into wedges, discarding all seeds. Peel and slice the cucumber, removing the seeds. Chop the seeded bell pepper and shallot into wedges.
Place the tomatoes, cucumber, bell pepper, onion, and garlic into a food processor or blender and blend until smooth.
Add sea salt and red wine vinegar, and blend until well combined. Gradually drizzle in the olive oil, or add it in batches, to ensure a well-emulsified, smooth gazpacho, adding more oil as needed.
Chill the gazpacho in the refrigerator for at least 30 minutes, or up to 8 hours. The longer it rests, the better the flavors will meld together.
To serve, garnish with a drizzle of olive oil, cherry tomatoes, fresh herbs, and sea salt to taste.
Enjoy!