Hard to believe I’ve gone over a decade without making a gazpacho. It’s a cold summer soup with a delicious blend of flavours. I also find it sort of a palate cleanser. It was a last minute addition to my dinner Saturday night and as such I served it as a gazpacho shooter. It was divine.
Note salt is important in this soup to bring out the flavours. So do not skimp on the salt!
This makes at least 4-6 servings if you are not serving it in a shooter glass. If you are going with the shooter theme it makes at least 8 cups or too many soup shooters to count.
- 6 large red ripe tomatoes
- 1 cup peeled seeded cucumber, chopped
- 1/2 cup red onion
- 1 yellow pepper seeded & chopped
- 1 clove garlic
- 1/3-1/2 cup white wine dry
- 3 tbsp olive oil
- 2 tbsp white wine vinegar
- 1/2 – 1 tsp salt
- Halve tomatoes crosswise and squeeze out juice/seeds into strainer set over bowl (you want to keep the juice, not the seeds). Reserve juice. Dice tomato and put into bowl with juice.
- In bowl add cucumber through salt. Give a quick mix and then pour into a blender. Pulse and blend until smooth. You made need to do this in 2 batches. Pour into a covered bowl or tupperware type container and refrigerate for a minimum 4 hours.
- Dice some cucumber, tomato and red onion. Place in a bowl and set aside as a garnish.
- Take soup out, stir and when ready to serve pour into a bowl or in my case shot glasses (I love serving soup this way). Sprinkle some of the garnish on top and serve with a small spoon. This soup is a little thicker and as such a small spoon may be required.
- Besides the added salt this is a very healthy soup.