Gazpacho is a cold soup made of raw, blended vegetables. A classic of Spanish cuisine, it originated in the southern region of Andalusia. Gazpacho is widely eaten in Spain and Portugal, particularly during hot summers, as it is refreshing and cool.
Did You Know?
Green garlic is the young version of the plant that produces the heads of garlic found at the store. Use it just like green onions or regular garlic. Simply trim off the root ends and any top part of the green leaves. Add raw to salads, dressings and sauces, or serve pickled, roasted, grilled or braised.
Ingredients
2 lbs ripe red tomatoes, halved and cored
1 small cucumber, peeled and seeded
1 medium green bell pepper, cored
½ small red onion, peeled
½ cup green garlic, white part trimmed and chopped
3 tbsp extra-virgin olive oil
2 tbsp red wine vinegar
1 tsp fine sea salt
½ tsp freshly-cracked black pepper
½ tsp ground cumin
1 thick slice of white bread, crusts removed, soaked under running water for one minute and squeezed
Garnishes: chopped green garlic (green leaves), chopped fresh herbs, homemade croutons, any leftover chopped gazpacho ingredients
Directions
Cut vegetables in to pieces and combine all ingredients in a food processor. Puree for one minute, or until the soup reaches your desired consistency. Taste and season with extra salt, pepper and/or cumin if needed. Refrigerate in a sealed container for 4 hours, or until completely chilled. Serve cold, topped with your desired garnishes.