Gazpacho
Ingredients
- 4-5 large tomatoes, cored and cut into large chunks
- 1 large cucumber, peeled and cut into large chunks
- 1 to 2 bell peppers, I prefer red and orange, cored and cut into large chunks
- ½ red onion, quartered
- handful of parsley
- large pinches of kosher salt
- multiple splashes of sherry vinegar
- generous pour of extra-virgin olive oil, and more for topping
- diced red onion, for topping
- fresh corn, for topping
Instructions
- In a food processor, puree the tomatoes until watery and thoroughly broken down.
- Next, add the cucumber, bell peppers, onion, parsley, salt and vinegar into the food processor with the tomatoes. Puree until smooth. While the processor is still running, add the olive oil, until the soup is smoothed out and thickened. Sample the gazpacho. Add salt, olive oil or additional vegetables as needed.
- Store in an airtight container over night (this is critical in the development of flavor!). Serve chilled topped with diced red onion, fresh corn and drizzles of olive oil.
Notes
Gazpacho is a chilled Spanish vegetable soup that can be created in a variety of ways. This non-recipe is a rustic form of gazpacho, with a more textured finish than most traditional gazpachos. However, be creative. Add spicy peppers for kick, or create a melon inspired soup with watermelon or cantaloupe. Just keep in mind that a watery fruit or vegetable is needed to make this soup. Also, if the gazpacho ends up thick like salsa, add more tomatoes and a few more pours of olive oil.
