I’m not going to lie…..I really did not think that I’d ever need gazpacho in my life. Cold soup just seemed a bit 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 ….really she made me, take a little taste. I really didn’t know what to expect….but after that first slurp….man o man….I was obsessed!
It was just so FRESH tasting….that was my first thought, just simply summer in a bowl. Then, I quickly went to the texture. It was so cool, smooth, and refreshing. I was in love.
So, I got to thinking……how in the world am I going to create a gazpacho this awesome?
Gazpacho comes from Seville, Spain. Traditionally, it is a mixture of raw vegetables, olive oil, vinegar, and bread.
Although my version doesn’t have bread (I’m not a fan of the texture it adds), I do stick to the main ingredients: olive oil (Crevasi of course:), fresh tomatoes, cucumbers, bell peppers, and garlic. Add a bit of pepper if you like some heat.
Yummy…this combination gives the soup a vibrant, fresh taste and silky texture. Save this 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!
By: Lauren Lane Culinarian | Date
- prep time:
- cook time:
- total time:
- 3 pounds tomatoes, peeled, seeded, and chopped
- 1 large cucumber, peeled, seeded, and chopped (reserve a few for garnish)
- 1 red bell pepper, chopped (reserve a few for garnish)
- 1 small onion, chopped
- 2 tablespoons fresh herbs (such as basil, thyme, or parsley
- 1/8 cup sherry, or red wine vinegar
- 2 cloves garlic, peeled and finely chopped
- Juice of 1/2 a lemon
- Kosher salt to taste
- Pinch of Cayenne pepper
- 1/3 cup olive oil ( Cervasi recommended)
- Cucumber and red peppers, diced for garnish
- Olive oil for
- Place all ingredients (except the garnish) into a blender. Blend, starting on low and increasing to high speed, until the mixture is completely smooth about 2 minutes.
- Chill until cool, about 1 hour.
- Before serving, taste, and add additional salt and/or black pepper if necessary. 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. Enjoy!
- Serving: 1
- Fat: 17.8g
- Calories: 243
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