The height of summer, with its abundance of fresh produce, is the perfect time to make gazpacho. Fresh tomatoes, cucumbers, bell peppers and cilantro combine to make this refreshing chilled soup. I like to double this recipe so that I’ve got enough gazpacho for several days.
This recipe yields 4 generous servings.
- 2 medium-to-large tomatoes, peeled seeded and chopped
- 1 orange or red bell pepper, chopped
- 3 green onions, sliced thin, green part only plus one whole green onion sliced thin
- 1 Tablespoon chopped garlic
- 1 small cucumber peeled seeded and chopped
- 1 Tablespoons lime juice
- 1/2 Tablespoon olive oil
- 1/2 Tablespoon white vinegar
- 2 Tablespoons chopped cilantro
- 6 green olives, sliced
- ½ teaspoon ground cumin
- ½ teaspoon ground pepper
- ½ teaspoon dried basil
- ½ teaspoon salt
- ½ teaspoon black pepper
- hot sauce to taste
- tomato juice (if necessary)
- more chopped cilantro (for garnish)
Combine all ingredients except the tomato juice. If you’d like smoother gazpacho, pulse a couple of times with an immersion blender until you are satisfied with the consistency. Some like chunky gazpacho and don’t blend it at all and some like it smooth enough to drink with a straw. However you what to make your gazpacho is just fine, this is a no-judgment food bog. Adjust the seasonings and hot sauce. If it’s too thick for your liking, thin it out with some tomato juice.
Chill for at least one hour before serving.
