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!