Gazpacho is a cool soup made with tomatoes and other raw vegetables. It originated in the Andalusian region of southern Spain, and is now very popular all over Spain, Portugal, and in my house. It’ll be on your list of favorites, too, once you taste it.
You can add some stale bread to the mix if you want it thicker, but it comes out pretty thick anyway. Try serving it with a side of beautiful rustic bread drizzled with olive oil.
When I made this soup, it was a super hot summer day in southern New Jersey. The temperature was climbing to 96 degrees. The gazpacho was so easy to make because everything goes into a blender. The gazpacho helped keep us cool on a sunny afternoon.
I love when I get to use ingredients from my garden. I started by snipping some basil. My basil has been growing like crazy. Every time I use it, it comes back fuller and fuller. I love it!
The sweet onion was from the supermarket as was the extra virgin olive oil and red wine vinegar. The rest of the vegetable ingredients came from our local farm.
I didn’t add any salt or spice, but you could add a little salt if you like, or even a little jalapeño pepper.
I love simple meals like this because you get to experience the beauty of the summer vegetables. You can really taste their fresh, sunny flavor. This soup is full of nutrients, and will give you a burst of energy along with some hydration for the hot day.
Let me show you how easy it is to make gazpacho.
- 2 large tomatoes
- 1 cucumber peeled
- 1/2 red bell pepper seeds removed
- 1/4 cup sweet onion chopped
- 2 cloves garlic
- fresh basil to taste
- 1/8 cup olive oil extra virgin
- 1 tsp red wine vinegar
- Chop all vegetables into managable chucks, and add to a blender.
- Add olive oil and vinegar, and blend until smooth
- Refrigerate for 30 minutes before serving.