I remember the day when I started liking {and actually craving} tomatoes, aside from blended tomato sauces for pizza and pasta. Unfortunately, my appreciation for tomatoes came just after my time in Spain, which is especially sad given the fact that I spent a chunk of time in Andalucia, the birthplace of gazpacho.
This chilled vegetable soup is the perfect light and refreshing meal or side dish during the heat of summer and a great way to use up tomatoes and cucumbers from your garden or market. There is no real secret to making it and variations abound. The few times that I have made it, I’ve started with a base and then added seasoning to taste. My friend, Jonina {from Backpack and Fork}, has shared her simple gazpacho recipe which is yummy as is and also the perfect starting point if you feel like adding more.
| Gazpacho |
- 5-6 tomatoes
- 1 cucumber, peeled
- 1/2 of an onion
- 2 cloves of garlic
- 2 Tbsp olive oil
- 1 Tbsp balsamic or red wine vinegar
- Salt, to taste
- Optional additions
- Water, as needed, to blend into a smooth soup
- 2 cups crustless bread in 1/2-inch cubes
- 1/2 tsp cumin, to taste
- 1/2 tsp paprika, to taste
- 1 Tbsp sugar, to taste
- 1 diced zucchini
- 1-2 celery stalks
- Blend all of the ingredients.
- Season to taste.
- Serve immediately or refrigerate in a sealed container and serve chilled.
- Garnish with chopped veggies.
