Description
Easy Gazpacho is a tomato-y, creamy soup that is served cold. It’s packed with end-of-summer veggies.
Ingredients
Units
Scale
- 4 cups ripe tomatoes (I used a combo of Roma tomatoes and cherry tomatoes, but any variety will work).
- 1 red bell pepper
- 1 cucumber, divided
- 1 jalapeno, seeded and ribs removed (optional)
- 2 to 3 cloves garlic
- 2 medium-sized shallots
- 1/4 cup parsley leaves
- 1/4 cup cilantro leaves
- 1/4 cup extra virgin olive oil
- 3 tablespoons red wine vinegar
- Salt to taste (Don’t skimp; this really brings out all of the flavors).
- Pinch of black pepper
- 1 to 2 teaspoons honey (optional)
Instructions
- Peel half of the cucumber and chop up that half. Reserve the unpeeled half for chopping later to top the gazpacho. Roughly chop all the remaining veggies.
- Palce the chopped veggies, plus olive oil and red wine vinegar, in your blender. Working in batches if needed, blend on high until everything is smooth, about 1 minute.
- Add salt and black pepper.
- Taste and adjust the salt accordingly. You can use a few teaspoons of honey to add a slight sweetness and help round out the acidity, but it may not be necessary.
- Transfer the gazpacho to an airtight container and chill in the fridge for at least 4 hours, but 8 hours is best.
- Just before serving, give the gazpacho a good stir. Transfer to serving bowls and garnish with a drizzle of olive oil, the reserved unpeeled cucumber (chopped), and some minced parsley or cilantro leaves. Serve immediately.
Notes
Prep time does not include time required for the gazpacho to chill.
