I found a gazpacho recipe that’s amazing: easy, cheap, healthy, the three qualities I look for in anything I eat.
This soup recipe is so simple it doesn’t require cooking. Wait, let me say that again for emphasis: NO COOKING involved. Plus, it puts all the tomatoes in my garden to good use!
I know what you’re thinking: Soup in the summer? Really? But don’t worry — gazpacho is best served cold. Besides, it’s almost fall.
You’ll Need:
- Half a pound of tomatoes
- 1 onion
- 1 cucumber
- 1 red or green bell pepper (I prefer red)
- Garlic cloves, salt and pepper — to taste. Optional: a splash hot pepper sauce
- 2 tbsp red wine vinegar
- One cup croutons
- One cup extra virgin olive oil
Gathering the ingredients is the hardest part. Once you have what you need, chop all the veggies and throw it into your food processor or blender, along with the salt, pepper, pepper sauce and olive oil. (Leave a small amount of olive oil to the side.) Puree it well, then stick it in the fridge.
Saute the croutons and garlic on the stove with a little olive oil. Put them in serving bowls and let them chill.
After a few hours, take the gazpacho out of the refrigerator, ladle it into bowls over the croutons, and serve! Feel free to garnish with cilantro, basil, or diced tomato/cucumber. This recipe should serve 4 people.
Photo courtesy Tomatoes and Friends
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