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.
Enter your account data and we will send you a link to reset your password.
To use social login you have to agree with the storage and handling of your data by this website. %privacy_policy%Accept