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 poundsripetomatoes, cored and large dice
- 1mediumgreen bell pepper, cored, seeded, and large dice
- 1mediumEnglish cucumber, large dice
- 1/2mediumred onion, large dice
- 1mediumgarlic clove, coarsely chopped
- 3 cupstomato juice
- 3 tablespoonsextra-virgin olive oil, plus more for drizzling
- 2 tablespoonsred wine vinegar, plus more as needed
- 1 1/2 teaspoonskosher salt, plus more as needed
- Freshly groundblack 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 purÈe.
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.SKM: below-content placeholder