Easy Gapacho

Nope, nada!

I’m not going to lie…..I really didn't think that I’d ever need gazpacho in my life. Cold soup just seemed a weird to me……that is until my sister ordered it for lunch at a beautiful spot in Telluride, Colorado.

She’s like “Lauren, you’re the foodie; what’s up with you and gazpacho?”  Me: eye roll. She then asked, ok …. made me, take a little taste. I didn’t know what to expect….but after that first slurp….wow….I was obsessed! 

It was just so FRESH and bright tasting….that was my first thought, simply summer in a bowl.  Then, I quickly went to the texture. It was cool, smooth, and refreshing.  I was in love and determined to create the best version possible.   

Gazpacho comes from Seville, Spain. Traditionally, it is a mixture of raw vegetables, olive oil, vinegar, and bread. 

I stick to many of the the traditional main ingredients, but there is a lot of room switch things up. You can use whatever herbs you have on hand, add peppers for heat, or add a drizzle of cream (or sour cream) if you would like a creamier soup.

So save this easy, no-cook recipe and blend it up on a hot day! Sit back and enjoy all of the deliciousness that this summer has to offer!  

summer soups, gazpacho, cold soup, vegetable soup

soup

Yield: 6-8

Author: Lauren Lane

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Gazapacho

Prep time: 20 MCook time: 1 hourTotal time: 1 H & 20 M

Ingredients:

• 3 pounds ripe red tomatoes, cored, seeded, and coarsely chopped
• 1 small cucumber, peeled, seeded, and coarsely chopped
• (reserve a few for garnish)
• 1 red bell pepper, chopped (reserve a few for garnish)
• 3/4 cup sweet onion, chopped
• 3 Tablespoons mint
• 2 Tablespoons sherry vinegar or red wine vinegar
• 2 cloves garlic, peeled and finely chopped
• 1/2 lime juiced
• 1 teaspoon Kosher salt
• 1/2 teaspoon ground cumin
• 1/2 teaspoon black pepper
• 1/2 small jalapeno, seeded and minced (optional)
• 2 thick slices of white sandwich, French, or Italian bread, crusts removed
• 3/4 cup extra virgin olive oil ( Cervasi preferred)
• drizzle of olive oil, cucumber, and red peppers, diced for garnish

Instructions:

1. Soak bread in a bowl of water, then squeeze out excess water.
2. Place all ingredients (except 3/4 cup olive oil and the garnish ) into a blender.
3. Blend, starting on low and increasing to high speed, until
4. the mixture is completely smooth.
5. Stir in 3/4 cup of olive oil.
6. Chill for about 1 hour.
7. Before serving, taste, and add additional salt and/or black
8. pepper if necessary.
9. To serve, divide the soup into small bowls or cups, and top with the reserved cucumber and red pepper and a drizzle of extra virgin olive oil.

Notes:

Tomatoes are the star of this recipe, so be sure to you the best ripest tomatoes you can find.

Calories

291.18

Fat (grams)

20.43

Sat. Fat (grams)

8.62

Carbs (grams)

15.37

Fiber (grams)

1.74

Net carbs

13.62

Sugar (grams)

2.75

Protein (grams)

12.13

Sodium (milligrams)

716.40

Cholesterol (grams)

81.44

https://www.lauren-lane.com/blog/easy-gapacho

© Lauren Lane

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