This summery gazpacho is perfect to cool on those hot humid afternoons. This soup is nourishing, choke full with cooling veggies and a little heat to add a little gusto. Do give it a try! All you need is a high speed blender, throw in all the ingredients and drink away.
You’ll need;
About 5-6 ripe heirloom or regular summer tomatoes
1 seedless cucumber, I like Persian, coarsely chopped
1 small onion, coarsely chopped
1 roasted jarred red pepper in water, drained
1 jalapeño pepper, seeded and coarsely chopped, leave whole if you like it spicy
Juice of 1 lime
1 fat clove garlic
1 tablespoon sherry vinegar
1 Avocado, use 1/2 chopped for the soup 1/2 for garnish
A small handful cilantro
2 tablespoons Extra Virgin Olive Oil
1 piece stale white bread, crust removed and torn to keep it thick or sometimes the water separates from the gazpacho
1 glass iced water to thin out, as needed
Salt, to taste
- Topping
- Roasted corn
- sliced radish
- chopped red onion
- Diced Avocado
- Diced jalepeño (optional)
- Chopped cucumber
- Cilantro
- A little rock salt of fleur de sal
- vinegary hot sauce like Tabasco sauce (optional)
Place ingredients ( chopped for easy blending) for gazpacho in a high-powered blender. Process to desired consistency. I like it thinner not smooth. Serve topped with garnish recommended.
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