I blogged last week about being excited for summer because it's "Gazpacho Season", and a few people asked for my recipe, so I've posted it here.
Gazpacho is cold summer soup that's made with ripe summer tomatoes. It's so fresh, healthy, and yummy!
(Adapted from the Williams-Sonoma Bride and Groom Cookbook)
- 1 cucumber
- 1 red bell pepper
- 8 ripe tomatoes (NOT canned. Choose ripe romas or heirlooms or a combo!)
- 1/2 cup chopped sweet red onion
- 1 tbsp of minced garlic
- 1/4 cup olive oil
- 3 tbsp red wine vinegar
- 6 tbsp bread crumbs
- Sea salt to taste
- Peel the cucumber and slice in half lengthwise, then scoop out any seeds with a small spoon.
- Finely dice enough cucumber to measure out 2 Tbsp, set aside and chop the rest.
- Remove the core and seeds from the bell pepper. Chop bell pepper.
- Chop enough onion for 1/2 cup.
- Chop all tomatoes.
- Combine all ingredients except the bread crumbs into a food processor or blender and puree until smooth.
- Stir in bread crumbs.
- Taste for salt and additional vinegar.
- Cover and refrigerate for two hours.
- Serve in chilled bowls drizzled with extra-virgin olive oil and garnished with the reserved diced cucumber.
This recipes serves 4, but the Mr. and I eat a whole batch together for dinner quite often in the summer. It also make a great appetizer for a summer dinner party because you can make it all in advance and serve it cold.
14 hours ago