Gazpacho

September 26, 2008 :: by Ingrid

Who doesn’t love a delicious bowl or cup of soup? I love making fresh delicious soups and I have many favorites and this soup is one of them.

Gazpacho is one of those soups that bring the best of many fresh vegetables together, and that’s what makes it so good, so use the freshest most flavorful vegetables you can find. The fresher the ingredients the better the end result.

A great thing about gazpacho is you can make it with whatever vegetables you have on hand. Use tomatoes as a staple or base ingredient and work from there. Follow this or other recipes as a guide, use your favorite herbs to season, and most importantly have fun experimenting and trying new variations.

Gazpacho is traditionally served as a cold soup but I like to serve it at room temperature too. If you aren’t already a fan of gazpacho, you might certainly become one after a spoonful of this fresh, flavorful, and truly delightful soup.

Gazpacho

This soup taste especially delicious when the flavors are allowed to combine, let this soup rest for a few hours, ideally overnight. This is a great soup to make in advance.

Apple cider vinegar [1 – 1 ½ tablespoons] can substitute the lemon juice called for in this recipe.

Dice the tomatoes, red peppers, red onions, cucumber, and celery; divide each in half. Place one half of each diced vegetable in a blender or food processor. Place the remaining diced vegetables in a bowl and set aside.

Add the garlic, vinegar, basil, thyme, and parsley to the blender or food processor and puree until smooth.

Pour the puree to the bowl of diced vegetables. Add the extra virgin olive oil and stir to combine. Add salt and pepper to taste.

Allow the soup to stand for a couple hours, allowing the flavors to combine, or refrigerate overnight. Serve garnished with lemon and cilantro or parsley.

Serves 4

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