Gazpacho is a soup made of raw vegetables and served cold, originating in the southern Spanish region of Andalusia. Gazpacho is widely eaten in Spain and neighbouring Portugal, particularly during the hot summers, as it is refreshing and cool
Includes some prep tips from Alton Brown
Ingredients
- Up to 3 cups Cold tomato juice
- 1 sm Onion, minced
- 2 Lbs Freshly chopped tomatoes (see instructions for preparation)
- 1 cup Green sweet pepper, diced
- 1 tsp Honey (optioinal)
- 1 Clove garlic, smashed
- 1 Med Cucumber, diced
- 2 Scallions, chopped
- 1 Tbs Lemon Juice
- 1 Tbs Lime juice
- 2 tbs White wine vinegar
- 1 tsp Tarragon
- 1/4 Cup Fresh basil, chopped
- Dash of cumin
- 1/4 cup Fresh parsley, chopped
- 1 Sm Jalapeno pepper
- 2 tbs Olive oil
Directions
- Fill a 6-quart pot halfway full of water, set over high heat and bring to a boil.
- Slash an X with a paring knife on the bottom of the tomatoes. Drop the tomatoes into the boiling water for 15 seconds, remove and transfer to an ice bath and allow to cool until able to handle, approximately 1 minute.
- Remove and pat dry. Peel, core and seed the tomatoes. Squeeze the tomatoes through a strainer to catch the juice. Add enough bottled tomato juice to bring the total to 4 cup.
- Place the tomatoes and juice into a large mixing bowl. Add the other ingredients and mix to combine.
- Puree, coarsely, with a hand mixture and stir to combine.
- Cover and chill for 2 hours and up to overnight.
Serve Cold
Some toppings For serving:
Croutons:
Fresh herbs: Basil, thyme, oregano, rosemary and chives are some possibilities.
Olive oil: An extra drizzle on top is often traditional in Spain.
Cream: A dash of cream (or sour cream)
Smoked chopped ham and chopped hard-boiled eggs:
