A cold soup like this is the perfect remedy for a sweltering hot day! Everyone should have a good gazpacho soup recipe in their repertoire, and this one is a classic. It makes a fabulous starter or a mid-afternoon snack when the temperatures rise. If you have tomatoes growing in your garden, this is one of the best ways to make good use of them! So go out, grab some veggies, and get ready to cool down…
Simple Tomato Gazpacho
(makes 8-10 servings)
- 1 1/2 pounds ripe tomatoes, cored and large dice
- 1 medium green bell pepper, cored, seeded, and large dice
- 1 medium English cucumber, large dice
- 1/2 medium red onion, large dice
- 1 medium garlic clove, coarsely chopped
- 3 cups tomato juice
- 3 tablespoons extra-virgin olive oil, plus more for drizzling
- 2 tablespoons red wine vinegar, plus more as needed
- 1 1/2 teaspoons kosher salt, plus more as needed
- Freshly ground black pepper
- Garnish of your choice (we recommended parsley, diced tomatoes, and/or grated cheese)
1. Place the tomatoes, bell pepper, cucumber, onion, and garlic in a blender and blend into a smooth puree.
2. Transfer to a large serving bowl, add the tomato juice, measured oil, vinegar, measured salt, and pepper to taste and stir to combine.
3. Taste and season additionally as needed. Cover and refrigerate until chilled.
4. Serve with a drizzle of olive oil and garnish with parsley, diced tomatoes, parmesan, mozzarella or feta cheese.
Recipe adapted from CHOW.