Gazpacho
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!
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!
Prep Time20 mins
Cook Time5 mins
Total Time25 mins
Servings: 8 Servings
Calories: 151.4925kcal
Ingredients
- 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
Instructions
- 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.
Nutrition
Serving: 8g | Calories: 151.4925kcal | Carbohydrates: 11.38625g | Protein: 3.87125g | Fat: 10.80875g | Fiber: 3.52g