Easy Summer Gazpacho
Author: Chef Sophie
Recipe type: Soup
Cuisine: Spanish
Serves: 4-5
- 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
- Slice the baguette in thin slices and lightly toast until done. Set aside.
- Mix the chopped tomatoes, celery, cucumber, basil, vinegar, oil, chili powder, garlic, soy sauce in a large bowl.
- Pour half into a blender (I use my handy dandy Vitamix)
- 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.
- For a thicker soup, just pour the blended half into the other half.
- Add the oil, salt and pepper and gently mix with a spoon.
- You can eat right away but it is better to refrigerate for a few hours or a day ahead.
- Ladle the gazpacho in nice small bowls (chilled on a very hot summer day).
- 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/
3.5.3251