Classic Gazpacho
When it’s getting too hot to eat and you’re losing your appetite, Gazpacho is the perfect summer dish you need! Not only because this classic cold soup is refreshing and delicious, but also because tomatoes are in season. With the all-raw preparation of this dish, seasonal produce really makes a difference in flavor. If cold soup is still a strange concept to you, give this recipe a try and it will open you up to a new category of soups.
Ingredients
Cooking Instructions
step 1
Quarter and deseed the Tomatoes (5 1/2 cups).
step 2
Peel and deseed the Persian Cucumber (1).
step 3
Peel and grate the Garlic (2 cloves).
step 4
Roughly chop the Green Bell Pepper (1/2), Red Bell Pepper (1/2), and White Onion (1/4).
step 5
Cut the crust off the Sourdough Bread (1 slice) and roughly chop the bread.
step 6
Add all ingredients along with Water (to taste), Ground Black Pepper (1 pinch), Salt (1 pinch), Extra-Virgin Olive Oil (1/2 cup), Sherry Vinegar (1 Tbsp), and Ground Cumin (1 pinch) into the blender. Turn the blender to high speed, blend until smooth and there are no chunks. The blade will create heat and increase the temperature of the soup, so do not over blend.
step 7
Put the mixture along with the serving bowl into the fridge for 2 hours, or until the soup and bowl become super chilled.
step 8
To serve, pour the soup into the chilled serving bowl and garnish with toppings of choice such as Croutons (to taste), Fresh Basil (to taste), Assorted Color Bell Peppers (to taste), and Extra-Virgin Olive Oil (to taste). To finish, drizzle with Cucumbers (to taste).