You won’t be disappointed with this gazpacho recipe. Cucumbers and tomatoes from your own garden are the stars of this cool and pleasant soup. Make the soup ahead of time and allow it to refrigerate for at least 2 hours before serving. There are four servings in this recipe’s 5 cup yield.
- 12 pounds ripe red tomatoes, peeled and diced (about 4 large or 9 small)
- Split a small Vidalia or sweet yellow onion into rough 1-inch slices, peeled and cut in half.
- Peeled and seeded cucumber (12 pound)
- 1 cored and seeded medium red bell pepper
- Fresh basil leaves, about 14 cup; some extra for adornment
- 1 big peeled garlic clove
- 14 cup of extra-virgin olive oil
- Vinegar of your choice, such as sherry, or red wine vinegar
- 1/4 tsp. salt from the sea
- a freshly ground black peppercorn
- Gather three bowls: one large enough to hold all the vegetables and one medium-sized one for the dressing. Cut the tomatoes into rough 1′′ chunks once they have been cored. Set aside 14 cup of the juicy tomato seeds in a small bowl; they will be used as a garnish in a subsequent step. Make a half-and-half sauce by blending half of the tomato chunks and adding the other half directly to a serving bowl. Blend all of the onion bits together in the blender.
- Take out approximately a quarter of the cucumber and slice it up. Put it in the tiny bowl after you’ve chopped it up finely. The remaining cucumber should be sliced into rough 1′′ chunks and divided between the blender and serving bowl for the final preparation. Take a quarter of the pepper and cut it finely before placing it in the small bowl. Slice the rest of the bell pepper into 1 inch chunks and split them between the blender and the serving bowl, then blend everything together.
- Add the basil, garlic, oil, vinegar, salt, and pepper to taste to the blender and blend until smooth. About 2 minutes into the blending process, secure the lid and begin pulverising the mixture on low and gradually increase the speed to high.
- Blend the remaining pieces of tomato, cucumber, and bell pepper from the serving bowl. Blend for about 10 to 20 seconds, or until the ingredients are finely chopped, then remove the cover. Stop at this point, or if you prefer smaller bits, blend a little longer.
- Make sure the garnishes are well mixed before putting them in the fridge. Put the soup in the fridge for at least two and a half hours, or as long as 24 hours.
- You may want to add more salt (I usually use another 14 teaspoon) and/or black pepper just before serving if you think it needs it.
You can divide the soup into small glasses or cups and top with the remaining cucumber and bell pepper before serving Add a sprinkling of pepper and a few shredded basil leaves for garnish. Covered and refrigerated, leftover servings can be stored for up to a week.
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How To Serve Gazpacho
You can either serve gazpacho soup in a bowl or mug, garnished with your desired toppings. Or to keep things super simple, many places in Spain just serve gazpacho over ice in glasses with a straw, which I really love!
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