How To Make Gazpacho
It is still plenty hot and nothing beats the heat like a cold soup. I especially like Gazpacho because it is cold from start to finish, no cooking at all. Since even the heat of a blender motor makes the kitchen temperature feel like it has gone up a few degrees, unlike this gazpacho’s andalusian brethren, there is no pureeing involved. Chunky is good! Here is how to make gazpacho!
How To Make Gazpacho – the Video
- 10-15 sweet cherry tomatoes, diced (seeding and peeling are optional)
- 1 garlic clove, crushed and chopped finely (a garlic press would do fine here)
- 1/2 large cucumber, diced (seeding and peeling is optional. I often don’t)
- 1/2 sweet onion, diced finely
- 1/2 yellow or orange pepper, seeded and diced
- 1 ear fresh sweet corn, kernels cut from the cob
- 4-5 cups tomato juice
- 1 tbsp red wine vinegar
- 1 Avocado, diced
- salt
- pepper
- olive oil
- In a non reactive bowl, mix the cherry tomatoes, garlic, cucumber, onion, pepper, and corn.
- Salt the vegetable mixture well and let vegetables exude some of their juice – 20-30 minutes.
- Add tomato juice and red wine vinegar.
- Add a few grinds of black pepper.
- Refrigerate at least an hour to meld flavors. Over night is better if you have the time.
- Serve with a drizzle of good olive oil and some diced avocado.
The above recipe is really just the beginning. Any number of things could be added to spice it up like chopped basil or cilantro. Some marjoram and mint could be added for something a little different. Green chillies or smoked jalapeno will bring this Gazpacho to the next level. There are tons of garnish options, too. Sure, a few chunks of ripe avocado is never a bad option and a few croutons would be worthy, too. Even serving the soup with a few pieces of boiled, seasoned shrimp would be super. Heck, if the heat is not an object, some tempura extra jumbo shrimp for dipping would be perfect. Crusty bread? – yep. Greek yogurt? – aye. Sour Cream? – for sure! Chopped, hard boiled egg? – worth a try! Smoked Salmon? – affirmative! It is endless!
Oh, you are a traditionalist. So you want stale bread and olive oil, too? Here is a little something from the old days…
From The Good Cook – Soups
From The Good Cook – Soups
Stay cool!
Keep Eating! Keep Innovating!
What are your Gazpacho secrets? Let us know all about it in the comments or on Facebook.
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