About the Recipe
Embark on a culinary adventure with this delectable gazpacho, a refreshing cold soup bursting with vibrant summer produce. It’s the perfect companion for warm-weather gatherings. With a few simple pulses of the blender, you’ll create a visually appealing and shockingly delicious dish that will captivate your guests. Imagine the harmonious blend of juicy tomatoes, crisp cucumbers, zesty bell peppers, and aromatic garlic, resulting in a refreshing and invigorating dish that’s both satisfying and light. The best part? The longer it sits, the more flavorful it becomes, allowing you to prepare it ahead of time and spend more quality time with your guests. Simply store it in the refrigerator, where it will chill and develop its flavors, ready to be served upon your guests’ arrival. To elevate the experience, set up a toppings bar with enticing extras. Offer fresh herbs like basil, cilantro, or parsley for a burst of freshness, diced avocado for a creamy texture, and crunchy croutons for added crunch. You could also include options like a drizzle of high-quality olive oil, a sprinkle of smoked paprika for a hint of smokiness, or even some diced jalapeños for those who enjoy a touch of heat. This interactive element not only enhances the flavor but also engages your guests, making them feel like they’re an integral part of the culinary experience. In conclusion, this versatile and delightful gazpacho is a must-have addition to any summer gathering, inviting creativity and personal expression while ensuring that everyone leaves satisfied and impressed.
Ingredients
3 medium-size tomatoes, seeded and cut into chunks
1 large cucumber, peeled, cut into half lengthwise, seeded,
and cut into 1-inch pieces
1 medium-size red bell pepper, seeded and cut into 1 inch pieces
1 scallion
2 cloves garlic
1 red onion
¼ cup white wine vinegar
3 cups tomato juice
¼ cup olive oil
½ tablespoon kosher salt
1 teaspoons freshly ground black pepper
Preparation
In a food processor or blender, combine the tomatoes, cucumber, bell pepper, scallion, and garlic. Process until the mixture is smooth.
Add the vinegar and tomato juice, and continue processing until the vegetable puree is thoroughly combined with the liquid ingredients.
Transfer the soup to a bowl and season with salt and pepper to taste.
Refrigerate the soup until it is thoroughly chilled. Before serving, check the seasonings.
Serve the soup in chilled bowls.
Notes
Tropical
Replace peppers with one pineapple, peeled, cored and diced and two fresh mangos, peeled and diced. Replace tomato juice with equal amount of pineapple juice
Yellow Tomato
Replace all the peppers with 8 yellow tomatoes, cored and chopped. Do not use seeds. The liquid from the tomatoes is enough.
Avocado
Add 3 avocados, pitted, peeled and chopped to the master recipe before it marinates.
European cucumbers are those long cucumbers that you usually find wrapped in plastic at the grocery store. They do not need to be seeded like regular cucumbers. They also have less water content so they are great to use in salads that need to stay fresh for several hours.
Watermelon
Replace tomatoes with 2 cups coarsely chopped watermelon