Hard to believe I’ve gone over a decade without making a gazpacho. It’s a cold summer soup with a delicious blend of flavours. I also find it sort of a palate cleanser. It was a last minute addition to my dinner Saturday night and as such I served it as a gazpacho shooter. It was divine.
Note salt is important in this soup to bring out the flavours. So do not skimp on the salt!
This makes at least 4-6 servings if you are not serving it in a shooter glass. If you are going with the shooter theme it makes at least 8 cups or too many soup shooters to count.
6 large red, ripe tomatoes
1 cup peeled, seeded cucumber, chopped
1/2 cup red onion
1 yellow pepper, seeded & chopped
1 clove garlic
1/3-1/2 cup white wine, dry
3 tbsp olive oil
2 tbsp white wine vinegar
1/2 – 1 tsp salt
Halve tomatoes crosswise and squeeze out juice/seeds into strainer set over bowl (you want to keep the juice, not the seeds). Reserve juice. Dice tomato and put into bowl with juice.
In bowl add cucumber through salt. Give a quick mix and then pour into a blender. Pulse and blend until smooth. You made need to do this in 2 batches. Pour into a covered bowl or tupperware type container and refrigerate for a minimum 4 hours.
Dice some cucumber, tomato and red onion. Place in a bowl and set aside as a garnish.
Take soup out, stir and when ready to serve pour into a bowl or in my case shot glasses (I love serving soup this way). Sprinkle some of the garnish on top and serve with a small spoon. This soup is a little thicker and as such a small spoon may be required.
Besides the added salt this is a very healthy soup.