When you tell someone what gazpacho is- cold tomato soup- you more than likely get a confused face or a “I’ll pass” response. However, the first time you taste gazpacho, a much different response is elicited. “Oh, wow, this is great,” is the most common I have encountered. Some gazpacho recipes are, in my humble opinion, too complicated for this very simple yet delicious dish. I have made it literally dozens of ways, but this pared down recipe is super easy and delicious. You can vary it by adding basil or different toppings. You do need a blender. Any blender will do. This is not something I usually say as I am addicted to my Vitamix, however, that much power for this is not mandatory. The recipe calls for sherry vinegar which is outstanding. if you don’t have this and don’t want to add it to your pantry (I highly suggest you do as it is great in salad dressing), you can substitute cider vinegar or white wine vinegar.
Easy Gazpacho Recipe
Ingredients
- 2 pounds of tomatoes, any kind, even cherry tomatoes will work, cut in 2-inch pieces
- 1 bell pepper, any color, seeds removed, cut into 2-inch pieces
- 1 English cucumber, peeled, cut into 2-inch pieces
- 1 Shallot, cut in quarters
- ¾ t salt, more to taste
- 1 T Sherry vinegar (or white wine vinegar)
- 4 T olive oil
Directions
- Place the tomatoes, bell pepper, cucumber, and shallot in the blender.
- Blend on high until VERY smooth.
- Lower the blender speed to low and add the salt and vinegar.
- Keep the blender on low and drizzle in the olive oil.
- Taste and adjust seasoning.
- Serve topped with croutons, finely chopped herbs such as basil, sliced green olives, and/or a drizzle of olive oil. *Variation: Add ¼ cup fresh basil leaves with the vegetables and blend into the soup.
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