Gazpacho

Recipe & Instructions (US Units)

Ingredients:

• 2 lbs ripe tomatoes (like Roma), roughly chopped
• 1 cucumber, peeled, seeded, and roughly chopped
• 1 green bell pepper, seeded and roughly chopped
• 1/2 small red onion, roughly chopped
• 1-2 cloves garlic
• 1/4 cup extra virgin olive oil (Spanish preferred)
• 2-3 tbsp sherry vinegar (or red wine vinegar)
• 1/2 tsp salt, or to taste
• Pinch of ground cumin (optional)
• 1/2 cup cold water (optional, for consistency)
• Optional Garnishes: Finely diced tomato, cucumber, green pepper, onion; Croutons; Hard-boiled egg, chopped

Instructions:

1. Combine chopped tomatoes, cucumber, green pepper, red onion, and garlic cloves in a large bowl or directly into a blender pitcher.
2. Add olive oil, sherry vinegar, salt, and optional cumin.
3. Blend the mixture using an immersion blender or countertop blender until very smooth. Start on low speed and gradually increase.
4. Taste and adjust seasoning (salt, vinegar). If the gazpacho is too thick, blend in cold water, a little at a time, until desired consistency is reached.
5. For an extra smooth texture, strain the gazpacho through a fine-mesh sieve, pressing on the solids.
6. Chill the gazpacho thoroughly in the refrigerator for at least 1-2 hours, or until very cold.
7. Serve cold in bowls or glasses. Drizzle with a little extra olive oil and add desired garnishes just before serving.

What Makes It Special:

Gazpacho is a refreshing cold soup originating from Andalusia in Southern Spain. It's the perfect antidote to hot weather, made purely from raw vegetables blended into a smooth, vibrant soup. Its bright flavor comes from ripe tomatoes, cucumber, pepper, garlic, olive oil, and vinegar. Healthy, hydrating, and bursting with fresh taste, gazpacho is a liquid salad and a staple of Spanish summer cuisine.