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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!
Prep Time20 mins
Cook Time5 mins
Total Time25 mins
Servings: 8 Servings
Calories: 151.4925kcal
Author: DJ Foodie

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