Easy Summer Gazpacho
 
Prep time
Total time
 
Gazpacho is the perfect soup for hot summer days and when you have too many tomatoes ripening at the same time in your garden!
Author:
Recipe type: Soup
Cuisine: Spanish
Serves: 4-5
Ingredients
  • 6-8 ripe tomatoes quartered
  • 2 medium cucumbers (peeled, seeded and roughly chopped)
  • 4 stalks of celery chopped coarsely
  • 1 small onion chopped
  • ½ cup fresh basil leaves
  • 1-2 cloves of garlic minced
  • 4 Tbl red wine vinegar
  • 4 Tbl virgin olive oil
  • 2 Tbl soy sauce
  • 1-2 tsp chili powder
  • Sea salt
  • French baguette
Instructions
  1. Slice the baguette in thin slices and lightly toast until done. Set aside.
  2. Mix the chopped tomatoes, celery, cucumber, basil, vinegar, oil, chili powder, garlic, soy sauce in a large bowl.
  3. Pour half into a blender (I use my handy dandy Vitamix)
  4. Pulse a few times only to obtain a chunky texture. You can do the same with the other half if you prefer a more liquid soup.
  5. For a thicker soup, just pour the blended half into the other half.
  6. Add the oil, salt and pepper and gently mix with a spoon.
  7. You can eat right away but it is better to refrigerate for a few hours or a day ahead.
  8. Ladle the gazpacho in nice small bowls (chilled on a very hot summer day).
  9. Garnish with a few slices of toasted bread, fresh chopped basil and drizzle a little olive oil.
Recipe by Kind Cooking at https://kindcooking.com/summer-gazpacho/