Gazpacho is made with chopped vegetables and served cold. Fresh vegetables are plentiful in the summer months. I suggest you take advantage and make this classic dish.
Gazpacho is an easy and summer-worthy way to get more fresh vegetables into your diet.
- 1-2 ripe red tomatoes cored, seeded and roughly cut into chunks
- 1 Anaheim or Italian cubanelle pepper cored, seeded and roughly cut into chunks,
- 1 Red/Green/Yellow or Orange bell pepper cored, seeded and roughly cut into chunks
- 1 Cucumber peeled, seeded and roughly cut into chunks
- 1 Red onion roughly cut into chunks
- 1 Jalapeno pepper seeded and roughly cut into chunks
- 3 cloves garlic roughly chopped (no need to dice for garnish)
- 1 Large can of Tomato or V8 juice
- 2 tsp red wine or sherry vinegar
- Salt & pepper to taste
- 1 tsp ground cumin
- ½ cup extra-virgin olive oil plus more for drizzling
- 1 Avocado small dice for garnish
- Chopped Cilantro for garnish
- Tabasco or other hot sauce optional
- Combine tomatoes, pepper, cucumber, onion and garlic in a blender. Then, blend at high speed until very smooth, about 1 minute.
- With the blender motor running, add the vinegar and 2 teaspoons salt.
- Slowly drizzle in the olive oil. The mixture will turn bright orange or dark pink and become smooth and emulsified.
- Transfer to a large pitcher and chill until very cold, (for example 1-4 hours or overnight).
- Before serving the Gazpacho, adjust the seasonings with salt and vinegar.
- Garnish as desired and serve chilled.
These are some Fun Facts from the website https://mobile-cuisine.com/did-you-know/gazpacho-fun-facts/
Gazpacho Fun Facts:
- The name is of Arabic origin. It means ‘soaked bread.’
- The main ingredients, tomatoes and peppers, were not available until after the discovery of the New World.
- National Gazpacho Day is December 6th.
- Gazpacho is best served slightly chilled.
- There should no need to supplement it with a drink. Unless you want to savor it with a glass of dry sherry.
- Rumor has it that, Christopher Columbus loaded his ships up with barrels of this old mixture, before leaving on his first voyage.
- It is traditionally made in a mortar and the bread is best when it is about a week old. The bread and the vegetables make a paste. Then you add the tomatoes, then the olive oil, and finally the vinegar. Taste all the time to make sure you’ve got it right.
- The tomatoes should always go through a sieve so there are no seeds in the finished Gazpacho dish.
I think that presentation is just as important as taste with Gazpacho. The creativity of the presentation can include many things. Put it in a fancy dish or glass. Or allow everyone to garnish their own soup with a plate of diced veggies.