Classic Gazpacho
Nothing like a chilled soup on a hot summer day. Prepared ahead and left in the fridge for a couple of hours for all the flavours to blend together and deepen. This recipe is one of my go to’s. I quickly discovered that this traditional Spanish soup comes in many iterations. I particularly enjoy this version by Lucy Waverman. And it was the recipe I used at a recent virtual cooking event. The participants loved it, particularly because it took about 20 minutes to prep and all you needed was to fire up the blender. All the ingredients in this soup have tremendous health benefits. Here’s the recipe:
Ingredients-Serves 4
4 cups fresh chopped tomatoes
1 cup chopped seeded red pepper, ribs removed
1 cup peeled, chopped English cucumber
1 cup peeled, chopped red onion
1 teaspoon chopped garlic or put through a garlic press
3 tablespoons extra virgin olive oil
3 tablespoons sherry vinegar
Garnish options
Sliced avocado
Diced radishes
Broccoli sprouts
Roasted pepitas (pumpkin seeds)
Drizzle of extra virgin olive oil
Method
- Combine tomatoes, red pepper, cucumber, onion and garlic in a blender until smooth-the soup will have texture.
- Pour into a large bowl stir in olive oil and vinegar. Season with salt and pepper.
- Refrigerate until chilled (up to 2 hours).
- Divide soup between 4 bowls and garnish as desired.
- Drizzle with 1 teaspoon extra virgin olive oil.
Enjoy!