I don’t know about you, but some days just call for soup. Even really, really hot July days. That craving of something smooth and savory just won’t be satisfied with anything else. Something that cools you from the inside out like iced tea… something like gazpacho.
Gazpacho, a cold soup from Spain, is just the ticket when satisfying that craving, and takes advantage of the season’s freshest vegetables! Surprise your guests with a cup full of this at your next BBQ!
My husband picked up this recipe while visiting his aunt living in Madrid a few years ago, and I can’t get enough of it. I finally plucked up the courage to make it myself (it’s really not hard at all, Gaston is just a better cook than I am) and decided to share it with you here. Try it out a let me know what you think!
Gazpacho – serves 4
- 10-12 Roma tomatoes
- 1 small sweet white onion
- 1 bell pepper (red will make your soup a darker color)
- 1 medium cucumber
- 3 garlic cloves
- Juice from 1/2 lime
- 1 jalapeño (optional)
- 4 tablespoons olive oil
- 1/8 teaspoon red pepper flakes
- 1 1/2 teaspoons of salt*
- Freshly cracked pepper to taste
Toppings – optional
- Chopped cucumber
- Chopped tomato
- Chopped pancetta
- Thinly sliced prosciutto
- Small croutons
Note: Make sure to use the ripest tomatoes. Underripe tomatoes don’t blend well.
Peel onion, cucumber and garlic. Core bell pepper, and optional jalapeño. Coarsely chop up all vegetables and place in a large bowl. Using an immersion blender, blend until mostly smooth. Add olive oil, red pepper flakes, salt and pepper. Add lime juice. Blend until very smooth. Taste and tweak where needed. (Chances are, you’ll need more salt than you think.) Refrigerate. Better made in advance.
*This recipe can be made with as much or little salt as preferred.
Your soup may turn out a little different than mine. I used a green bell pepper so my soup is much lighter than it would have been. Enjoy and stay cool!