I love to make gazpacho in the summer - the tomatoes are ripe and flavorful and the combination of cucumbers, onion, vinegar and cilantro are refreshing on a hot day.
Once the veggies are set, the fun part begins with adding the flavor boosters. Start small with things such as vinegar and lime juice and add a little more if desired.
We are all different, so experiment with how much of one item you like best until you get your soup just right for you.
Make up a big batch and keep it in the fridge for a quick lunch or pick-me-up whenever you need it! Gazpacho is loaded with vitamins and is low in calories but big on flavor.
Gazpacho
Serves 6-8
4-5 ripe summer tomatoes, cored and seeded, rough chopped (no need to peel)
4 cucumbers, peeled and seeded, rough chopped
1 small zucchini or summer squash, ends removed, rough chopped
1/2 red onion, peeled and rough chopped
2 small green or yellow peppers (or one of each), seeded and sliced
1 red pepper, seeded and sliced
1 garlic clove, minced
Place all the vegetables and garlic in a food processor and pulse about two times until still chunky. With a ladle, remove about 2 cups of the veggies to a large bowl. Puree the remaining vegetables until almost smooth. Pour the smooth soup into the bowl and stir.
Now here's the fun part. Assemble the following:
olive oil
red wine vinegar
fresh lemon juice
fresh lime juice
fresh cilantro, chopped
Worcestershire sauce
Tabasco sauce
black pepper
kosher salt
Add these ingredients to the soup in small amounts - about 2 T each of the oil, vinegar, and juices, 1/4 cup of cilantro, dashes of Worcestershire and Tabasco, a few grinds of pepper and a pinch of salt. Taste and adjust your seasoning for more heat (Tabasco), more zip (vinegar), more heartiness (Worcestershire).
Refrigerate for a few hours or overnight prior to serving. If the soup becomes too thick, stir in a little tomato juice or V8.
Serve with a dollop of sour cream and enjoy the great tastes of summer!
