Gazpacho is one of my favorite summer soups- straight from farmer’s market treasures! I’ve seen and tasted so many different gazpacho recipes over the years, and one thing that hits me is how forgiving they are. The recipe below is a general guide, but you can vary the ingredients based on what’s fresh and available. How can you not get hooked on a recipe that’s this quick and easy and light!? =)
4 Roma tomatoes (~1 lb), roughly chopped
2 red bell peppers, seeds removed and roughly chopped
2 Persian cucumbers (~1/2 lb), roughly chopped
1 medium onion, roughly chopped
2 jalapenos, seeds removed and roughly chopped
2 garlic cloves, roughly chopped
1/4 cup lime juice
1 tbsp sherry vinegar
1/2 cup water
1 tsp roasted cumin powder
1.5 tbsp salt
1/2 tsp black pepper
1/4 cup olive oil, good quality
1. Put everything, except the olive oil, in a blender. Blend until no chunks are left.
2. Slowly stream in the olive oil while the blender is still on. Blend until smooth.
3. Chill until ready to serve. Serve cold garnished with parsley, cilantro, finely chopped tomatoes and onions, a dab of goat cheese, or plain!