To continue this Basque/Spanish week on Not Enough Cinnamon, I wanted to share with you a traditional and famous Spanish recipe: gazpacho. This soup just screams summer! It's made with loads of veggies - tomatoes, bell peppers, cucumber, garlic, red onion - and is supposed to be eaten very cold, just out of the fridge. I love this soup, it's very refreshing and healthy.
You might notice that this gazpacho is not a red as others you might have seen before. It's because I added basil leaves directly in the blender for a stronger flavor, and did not use them simply as a topping. Also, if you're gluten free or watching your carbs, you can leave out the bread. Enjoy!
- 9 ripe tomatoes roughly chopped
- 1 green bell pepper roughly chopped
- 1 red bell pepper roughly chopped
- 1 continental cucumber roughly chopped
- 6 large basil leaves
- 1 small red onion peeled and roughly chopped
- 2 garlic cloves peeled
- 1 slice of bread roughly chopped (leave out for gluten free)
- 4 tbsp olive oil
- 2 tbsp sherry vinegar
- salt to taste
To serve (optional)
- ½ bell pepper red or green, chopped
- ½ cucumber chopped
Combine tomato, bell pepper, cucumber, basil, onion and garlic in your blender. Blend until smooth. Add bread and blend again. Add olive oil, sherry vinegar and season with salt and pepper. Blend to combine.
Transfer gazpacho into individual containers and refrigerate for at least two hours (overnight is even better).
Serve gazpacho very cold, topped with bell pepper and cucumber bites.
You can use balsamic vinegar or cider vinegar instead of sherry vinegar.
If you want your soup to be bright red, do not add basil in the blender. Chop it and add it at the end.