Description
If you have a pile of ripe tomatoes, try making gazpacho soup. This recipe is so easy! All you do is puree the ingredients, chill, and serve! No cooking required!
Ingredients
2 Pounds Ripe Tomatoes
1 Cucumber peeled and seeded
1 Anaheim Pepper
1 Medium Onion- White, Yellow, or Red variety
1 Large or 2 Small Cloves of Garlic
1 Tablespoon Sherry Vinegar
1/4 cup Extra Virgin Olive Oil plus more for drizzling
1/2 Piece Pita Bread, torn into small pieces (or a slice of some kind of dense bread) either stale or lightly toasted to dry it out a bit.
Instructions
- Roughly chop into chunks the tomatoes, cucumber, pepper, and onions. Chop the garlic into diced pieces as well. Set aside in a bowl.
- Add the vegetables to your blender. Start slowly and then once everything starts getting incorporated turn up the speed to high. Once you see that the vegetables are starting to puree, add the sherry vinegar and bread. Then, slowly drizzle in the extra virgin olive oil. Do this while the blender is still on and pureeing everything. The bread and olive oil will help emulsify the soup and make it creamy.
The ingredients above make enough soup for approximately 8-10 people. If the ingredients don’t all fit into your blender or Vitamix, you’ll need to work in batches and just puree half of the ingredients at a time and then incorporate both batches together.
Notes
It’s important to have in-season ripe tomatoes to make a delicious gazpacho soup. Tomatoes are the primary, and therefore most important ingredient!
Gazpacho soup is served chilled.
Instead of a salad, try serving a bowl of gazpacho soup.
- Category: fruit and vegetable
- Method: Pureeing
- Cuisine: Spanish
Keywords: easy gazpacho recipe, gazpacho soup, traditional gazpacho, tomato and cucumber soup, pureed chilled tomatoe soup,