Gazpacho is a chilled soup traditionally from Spain, a perfect way to use up end-of-summer vegetables in your garden.
It is traditionally made with tomatoes, cucumbers and peppers but you can get creative and make variations. For a Mexican Gazpacho you can add avocado, cilantro and jalapeño, for an Italian Gazpacho add fresh basil and Parmigiano Reggianno. Personally… I prefer my soup spicy with jalepeños, cilantro and avocado. How do you like your gazpacho?
2 large tomatoes, peeled
1/2 medium cucumber, peeled and seeded
1/4 red bell pepper
1 garlic clove
1 tsp red wine vinegar
2 tsp extra virgin olive oil
kosher salt and fresh black pepper to taste
2 tbsp chopped red onion
Place tomatoes, cucumber, bell pepper, garlic, salt, pepper and vinegar in the blender until smooth. Chill in refrigerator 1/2 hour. Pour into two large bowls and top with 1 tsp olive oil in each bowl, chopped red onion, salt and pepper plus toppings (shaved parmesan or avocado if using). Serve with good crusty bread.