Who loves soup but won’t eat it in the summer because it’s too hot (both the soup and the temp outside)? 100% raising my hand over here! What’s a girl to do? Well, she makes a cold soup, a nice yummy gazpacho!
Traditionally gazpacho is a Spanish soup made with raw vegetables and served cold. Which in my world translates to the perfect summer dish, because there are fresh veggies everywhere and it’s cold for those hot and humid Tennessee days. Most recipes will include more veggies than I have listed in my recipe below, but this is real life and I simply didn’t have them on hand tonight so I improvised and forged on with the plan. 😉
Making gazpacho is really easy, you basically throw everything into the blender, puree it and chill. It’s a fairly quick dish to make albeit you will have a few dishes to wash, but it’s not really too bad, that is, not bad enough to deter me from whipping up a batch on a weeknight.
I like to serve this soup as a starter but with more bread, it would make a delish main course too.
Ingredients and Instructions:
Gazpacho: Serves 2-3 as a starter
4 med-large tomatoes, diced (very ripe, non-ripe tomatoes will not produce enough juice)
1 slice of stale white bread
1 clove of garlic
1/2 cup extra-virgin olive oil
1 tbsp red wine vinegar
Salt and pepper to taste
Take the stale bread and place it in a shallow plate or dish. Add cool water and allow bread to soak up the water. Once absorbed squeeze out excess water.
In a blender, puree the diced tomatoes, water-soaked bread, olive oil, vinegar, salt, and pepper. Blend until smooth. Press thru a sieve to remove any lumps or seeds. Cover and refrigerate 1-2 hours. Keep chilled until serving time.
NOTES – you can add diced onion, diced jalapeño, cucumber and/or diced red pepper in the blender.
1 clove of garlic, grated
1/2 Cup of heavy cream
Grate garlic in a small bowl, add cream and whisk. Pass the cream through a sieve. Cover and place in the refrigerator until time to serve.
3-4 slices of crusty rustic bread
A drizzle of olive oil
1 clove garlic
Salt to taste
Toast bread in the oven or toaster. Remove and drizzle on olive oil then take the clove of garlic and rub it on the warm toast. Sprinkle with extra fine sea salt to taste.
Pour gazpacho into a low bowl. Drizzle garlic cream sauce around the top, then drizzle a little extra virgin olive oil and top with crunchy croutons. Serve and enjoy this cold summer soup!
While gazpacho is a Spanish dish the garlic cream sauce is a bonus I picked up from a French chef, Mimi Thorisson. Check out her recipe here.