I have been to Spain and tasted delicious cold summer gazpacho. At first it felt a little odd to be eating soup cold, but then that was forgotten as I felt really indulgent—I was able to enjoy my favourite summer fruit/vegetable (depending if you are a botanist or a chef)—tomatoes!
I don’t know the original source of this recipe but like many of my creations, I like to add and take-away to make the recipe my own. Here is my version of Easiest Gazpacho Ever!
Why is it the easiest? Because it all goes in the blender…I’m a purist when it comes to homemade salsa. I think it must be hand chopped, but using the blender for this recipe makes a delicious end product and the flavours don’t suffer at all.
Easiest Gazpacho Ever
- 6 medium tomatoes (or 3 beefsteak tomatoes)
- 1 purple onion
- 1 cucumber
- 1 red bell pepper*
- 2 stalks of celery*
- 1-2 Tbsp chopped parsley
- 6-10 leaves of fresh basil
- 1 clove of garlic
- ¼ cup red wine vinegar
- ¼ cup extra virgin olive oil
- pepper (black or cayenne) to taste
- Tabasco sauce 6 drops or to taste
- Worcestershire sauce 6 drops or to taste
Place in blender/food processor and blend. No need to over blend, a bit of texture is nice. Serve cold in soup bowls or iced cocktail glasses.
[important]*Buy celery and bell peppers organic if you can as they are on the ‘dirty dozen’ (high in pesticide residue) or rinse and rub down thoroughly if not organic.[/important]