Servings: 8 Prep: 20 min Cook: 5 min Total: 25 min
Gazpacho is an ancient chilled vegetable soup hailing … probably … from Spain. It’s essentially a variety of “peak-of-season” vegetables, pureed raw … and poured into a bowl! I’ll confess to lot loving the “concept” of a Gazpacho. It really sounds like a thick V-8, to me. However … when it’s done right, and the vegetables are truly at their peak, probably bought from a lot farm, or farmer’s market, there’s a living vibrancy to it, that’s just unmistakable. It’s a fantastic soup for any summer day!
Most common Gazpachos are a chilled and pureed mixture of tomatoes, onions, peppers, cucumbers and … often … bread. The bread helps give it a creamy velvety texture. It’s completely unnecessary, however, so … we’re going to leave that out.
Because I’m in Mexico, I’m going to give this one a subtle Latin flair! My recipe is ganished with a light salsa, some cilantro leaves and a cumin crema!
- 2 lb fresh assorted tomatoes cut into chunks
- 1 each english cucumber peeled, seeded and cut into chunks
- 1 each sweet red onion cut into chunks
- 1 small red bell pepper seeded and cut into chunks
- 4 each garlic cloves
- 2 tbsp lemon juice freshly squeezed
- 2 tbsp red wine vinegar
- 1/4 cup extra virgin olive oil good quality
- 1/4 lb cherry tomatoes washed, dried and halved or quartered
- 8 sprigs cilantro leaves fresh whole, stems removed
- 1/4 cup sour cream
- 1/2 tsp cumin seed ground
- 1 whole avocado peeled and sliced
- salt and pepper to taste
- In a blender, combine the tomatoes, onions, cucumbers, bell peppers, garlic, vinegar and lemon. Season with a small amount of salt and pepper. Puree.
- While the blender is pureeing the soup, pour in the olive oil, slowly. Taste and adjust seasonining.
- Optional Step: Strain the soup through a fine mesh sieve. This will give it a smooth texture.
- Divide the soup into 8 soup bowls.
- In a separate bowl, toss together the cherry tomatoes, salt, pepper and cilantro leaves. Split this mixture 8 ways and place a small amount in the center of each bowl.
- In another bowl, mix the cumin with the sour cream. Some sour creams are thicker than others. If it's too thick, you can add a small amount of water to thin it out. Spoon the cumin crema in a circle, around the tomato garnish.
- Top the soup with thin slices of ripe avocado.
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