When the deep heat of summer hits, and the idea of cooking anything makes you queasy, this is the perfect meal for any time of the day. I adore gazpacho soup because it’s all the deliciousness of a salsa but in a soup. There are layers of delicate flavor that combine to make something incredibly special. Just don’t be like Rimmer on Red Dwarf and ask for it piping hot. 😉
Ingredients:
- 2 ½ pounds ripe red tomatoes (about 4 large or 9 small)
- 1 small Vidalia, sweet yellow onion, or red onion (½ pound), peeled
- 1 small cucumber (½ pound), peeled and seeded
- 1 medium red bell pepper, cored and seeded
- ¼ cup fresh basil leaves, plus extra for garnish
- 1 large garlic clove, peeled
- ¼ cup extra-virgin olive oil
- 2 tablespoons sherry vinegar or red wine vinegar
- ¾ teaspoon fine salt
- Freshly ground black pepper
- V8 juice OR tomato juice (optional)
- curly parsley, Italian parsley, cilantro, green onion (optional, garnish)
First, prepare your vegetables. You’ll need a blender or food processor bowl, a medium serving bowl, and a small bowl for mixing, all ready to use. Core your tomatoes and cut half of them up into about one inch chunks. The chunks go into your blender. The other half of the tomatoes should be chopped fine and added to the serving bowl. All of the juice and seeds can be tossed in the blender. Do the same with your onion, the cucumber, and the bell pepper, though discard the pepper seeds.
Add the basil, garlic, olive oil, vinegar, salt, and a half teaspoon or so of black pepper, preferably fresh ground. Put the lid on your blender and blend the contents, starting on the pulse and then gradually increasing the speed to high. You want the mixture to be completely smooth, and it will take about two minutes. If there isn’t enough liquid, you can add in a little V8 or tomato juice, a tablespoon at a time until it’s the right consistency and thickness for you.
Add the liquid to the fine chopped vegetables, and stir well. Again, if there isn’t enough liquid, feel free to add more V8 or tomato juice to make it “correctly soupy” for you. Add in a pinch of salt and pepper, to taste, and set in the fridge to chill. The gazpacho needs at least two hours and up to 24 hours to rest.
Before serving, give it another taste. It may need a bit more salt. If you like, you can top the gazpacho with finely minced parsley and/or cilantro, or sprinkle it with thinly sliced green onion or chives. Small basil leaves are also a nice addition.
Notes:
I usually serve this soup with a side of salad that includes a good protein such as chicken or shrimp. As a fun alternative, you can switch out the V8 and add in Clamato and a splash of hot sauce, and top the soup itself with shrimp for a “shrimp salad soup” that is really tasty. You can also consider adding miniature croutons, tiny shrimp, or even other summer vegetables such as corn, finely chopped zucchini, etc.