Gazpacho
Summers in the South can be quite sultry, so finding something cool and refreshing for lunch or dinner is a welcome respite from the heat. And this is a favorite. Gazpacho, that classic cold soup celebrating summer’s vegetables, offers a gorgeous blend centered around red, ripe tomatoes, highlighted by the beauty of the season’s bounty.
Equipment
- Blender
Ingredients
- 3 cups tomato juice
- ⅓ cup red wine vinegar
- ¼ cup extra-virgin olive oil
- 1 pound ripe tomatoes, quartered, plus extra chopped for serving
- 2 cups cucumbers, peeled and chopped, plus extra for serving
- ½ cup celery, with leaves if available, chopped
- ½ cup sweet onion, quartered
- ⅓ cup red bell pepper, chopped
- ½ teaspoon ½ teaspoon garlic, chopped
- 1 teaspoon kosher salt, or to taste
- ½ teaspoon freshly cracked black pepper, or to taste
- 2 to 3 dashes Tabasco, or to taste
- Shredded or grated Parmesan cheese, toasted croutons for serving
Instructions
- Pour the tomato juice, olive oil and red wine vinegar into a blender or food processor.
- Add the tomatoes, cucumbers, celery, onions, bell pepper, and garlic. Season with the kosher salt, black pepper, and Tabasco.
- Blend until fairly smooth, starting on low then raise speed to high, about 1 to 2 minutes.
- Transfer the soup to a large container and chill well, preferably overnight before serving.
- Serve with additional chopped tomatoes and cucumbers plus a sprinkling of Parmesan cheese and croutons.