Gazpacho seems almost necessary in the long days of a hot summer. This Spanish chilled soup requires almost no heat for its most basic version but can provide a surprisingly satisfying meal when it is on the table.
Gazpacho is a soup made from a combination of tomatoes, red peppers, cucumbers, and bread crumbs. The time of year is right for beautiful tomatoes and peppers while the cucumbers cool the soup down and the bread crumbs give it enough body to fill out a whole meal. There are a few extra bells and whistles you can use when making the soup and a lot of the ratio here is all about “to taste” and your personal preferences. For example, I like my Gazpacho a little chunkier, so I use a lot of breadcrumbs to give it body, while you may want to use less. Also, because I lack a food mill to easily separate the skins of a tomato from the flesh, I will sometimes use a high quality store brand just for ease of use.
- 1lb Tomatoes, peeled and chopped
- 1 Large red pepper to roast (or buy a pre-roasted and peeled red pepper)
- 1 Large cucumber, chopped
- 1 Clove garlic, chopped
- 1 Cup Bread Crumbs
- 1 Cup Chicken Stock
- 1/4 Cup Red Wine or Sherry Vinegar or an acidic wine
- Rub the red pepper with oil and set under the broiler or over a direct flame.
- While the pepper is roasting, chop the tomatoes, cucumber, and garlic, remembering to turn the red pepper periodically to get even coverage.
- Place the hot roasted red pepper in a paper bag and seal to steam the skin loose for approximately 5 minutes.
- While the pepper is steaming, assemble your blender and get a bowl ready to hold the resulting soup.
- Peel and chop the red pepper.
- Take 1/2 of all the ingredients and blend until a consistency you think is good. Add more stock or water if you want to thin it out.
- Remove your blended part to the bow and then repeat with the second batch. If you have a large enough blender to do it all at once, more power to you!
- Chill the soup in the fridge for a few hours before service.
- I like my Gazpacho nice and cold, so I will drop a large, 2″, ice cube in the middle of the bowl and then cover it with a little greens.
- Top with a little extra virgin olive oil, and enjoy!
I like to get this together at lunch and have it in the fridge all afternoon so dinner is easily assembled. Service it with the aforementioned greens and a few slices of bread for a hearty but refreshing meal when the temperatures soar. What are some of your favorite summer dinners? Let us know in the comments below or on social media.