This chilled vegetable soup is perfect for a summertime al fresco lunch or as an appetizer with dinner on the patio.
As ancient as the fabled region of Andalusia on the Iberian peninsula, Gazpacho is said to date back to Roman times. Before blenders and refrigeration, this nutritious vegetable dish was originally made by grinding its ingredients with a mortar and pestle then keeping it cool in a clay pot. Nowadays, Gazpacho is found on menus across Spain and is even sold in stores, commonly packaged in tetra packs.
While you can opt for the chunky version of this recipe by finely chopping the ingredients, the general consensus, especially in Spain, is the blended version. For a velvetier consistency to your homemade gazpacho, strain the seeds and skin from the tomatoes or use strained tomatoes, also known as passata. If you’ve got lots of fresh tomatoes, I’d suggest trying the Gazpacho with Garden Ripe Tomatoes recipe.
- 28 oz fresh ripe tomatoes, stewed tomatoes or passata
- 0.5 English cucumber peeled and chopped
- 0.5 green pepper seeded and chopped
- 0.5 red bell pepper seeded and chopped
- 2 green onions chopped
- 1 garlic clove ground into paste
- 0.5 cup basil chopped
- 2 tbsp olive oil
- 1 tbsp red wine vinegar
- 0.5 tsp salt
- 0.25 tsp chili paste
- Place all ingredients in a blender or food processor and pulse chop
- Blend on low about 30 seconds
- Place in refrigerator for at least 30 minutes before serving. Serve chilled with toasted country-style white bread.