Summer is in full swing and it is H-O-T and H-U-M-I-D here in St. Louis. This means I don’t want to turn on the stove to cook but we still want something good to eat at home. Gazpacho is a chilled tomato soup that requires no cooking at all with origins in the southern Spanish region of Andalusia. There are tons of different recipes for gazpacho out there and I personally have never tasted one I did not enjoy. I love soup all the time, but in the summer it is nice to have a chilled soup like this. I’m guessing you could actually heat the finished gazpacho if you wanted as well if you are not a chilled soup fan, but I would encourage you to try it chilled first.
As I said, there are many gazpacho recipes out there. This was the first time I attempted to make gazpacho myself and I based it off of this authentic gazpacho recipe that I found. I only made a few changes to the recipe as I found it. I used Roma tomatoes, the original recipe did not specify what type. If I would have had home grown tomatoes from my own garden I would have used those though (sadly, no home garden this year). Sherry vinegar is called for in the original recipe but I didn’t have that so I used red wine vinegar instead.
I love our Ninja IQ for things like this. Usually it gets used for smoothies, but it is also amazing for soups, sauces, and so many things. I don’t even own a regular blender any longer, however you can use a good blender for this or even an immersion blender if need be. You just need to make sure that whatever machine you use that it has enough power to really blend all the ingredients until they are smooth.
Many machines may not be large enough to process all the ingredients at once. Not to worry, just mix it in batches. I tried to include a little of all the ingredients in each batch that I blended and then I poured each batch into a large bowl. Once all the batches are in the bowl, stir them all up together to blend everything. You may even notice a difference in colors in the batches but don’t let that bother you. Once you have combined them all well then taste for seasoning and adjust with salt and pepper as needed. You can also add more water at this point if you would like your gazpacho a bit thinner.
Once you have it all blended and well-seasoned you can serve immediately or you can chill it even more. I prefer the more chilled version myself. You can garnish with more almonds, sliced avocado, chopped cucumber, tomatoes, bell peppers, etc. Some also enjoy a little swirl of cream or creme fresh or Mexican crema on top. There really are no rules as to how you garnish it.
Have you had gazpacho before? What do you think of it? Might you try this recipe? What changes would you make, if any?
PS – BONUS WORD for my Comment & Win Giveaway – on the main giveaway page add a comment with the word “SUMMER” for a bonus entry on or before 7/10/2016.