I can't think of anything more refreshing than sipping on something as cool as gazpacho on a hot summer day. Actually, any day for that matter! Tomato-ey, cucumber-ey, tangy deliciousness in a cup (or a bowl), no spoon required!
I still remember perfectly how Joel described the flavor of gazpacho. I was given the task of making it for Anna and Vince's Day at the Spa themed dinner. After his first sip Joel said, "This tastes just like a liquid salad!"
He was right, that's exactly what it tasted like! With all of the ingredients you’d find in salad, here it is in a cup! No fork needed! Sip Sip Hooray! It was the perfect starter for a delicious evening.
Made from fresh raw vegetables, Gazpacho is typically made with a tomato base and served cold. It’s a traditional dish from Andalucía, a southern region of Spain.
The contrast of flavors from the chilled tomatoes, onions and cucumbers with the spot on seasonings, Gazpacho is the perfect spring and summer soup. Light refreshing, it cools you down during those warmer months.
Blended and puréed, whether chunky and rustic or smooth and satin-ey, this no-cook soup will refresh you during those hot summer days ahead!
Served in small bowls or as an appetizer in shot glasses, it may just be one of your favorite "tapas"...it's no wonder that gazpacho is Spain's most popular soup! It's pretty popular in my house, too!
- ¼ cup chopped roma tomato, (this amount is taken from the chopped tomatoes below)
- ¼ cup chopped English cucumber, (this amount is taken from the chopped cucumber below)
- ¼ cup fresh corn kernels
- 2 Tablespoons chopped fresh parsley
- 2 cups cubed crustless rustic bread
- ½ cup water
- 6 roma tomatoes, chopped, divided
- ½ English cucumber, peeled and chopped, divided
- 1 red bell pepper, chopped
- ½ large white onion, chopped
- ½ cup extra-virgin olive oil
- 2 Tablespoons dry white wine
- 2 Tablespoons red wine vinegar or rice vinegar
- 3 cloves garlic
- For the garnish, individually place ¼ cup of the chopped tomatoes, ¼ cup of the chopped cucumber, the corn kernels and the parsley in separate small bowls. Set aside.
- With the cubed bread and ½ cup of water combined in a medium bowl, let mixture rest for 10-12 minutes, until majority of the water has absorbed.
- Transfer the bread mixture to a large bowl and add the remaining tomatoes, cucumber, chopped red bell pepper and the last 5 ingredients. Stir to combine.
- Place the mixture in bowl of a food processor or blender and purée until smooth.
- With a strainer over a large bowl, strain gazpacho. No need to strain if you prefer it slightly chunky.
- Cover and refrigerate for 2 ½ hours until completely chilled. Gazpacho can be prepared 8 hours ahead. Keep covered and refrigerated.
- Ladle gazpacho into bowls.
- Choosing a little bit of each or your favorites, garnish with your choice of desired reserved vegetables: tomato, cucumber, corn and/or parsley.
- Serve well chilled.
Gr8 Tip:IF you have any leftovers, how about this…freeze the gazpacho in ice cube trays and add to your Bloody Marys in the morning! Amazing, right? You’re welcome!
Gr8 Do-Ahead Tip:Soup can be prepared up to 8 hours ahead of time. Keep refrigerated and serve cold.