This chilled, tomato-based soup hails from the Andalusian region of Spain and will be a delectable escape from the heat all summer long. Gazpacho is rich in flavors yet light on the palate. Paired with crispy, aromatic garlic bread, it makes for an unbeatable combo.
Ingredients:
- 6 ripe tomatoes, peeled and chopped
- 1 cucumber, peeled, seeded, and chopped
- 1 bell pepper, chopped
- 1 small red onion, chopped
- 2 cloves garlic, minced
- 1 small jalapeño, seeded and minced (optional)
- 3 tablespoons extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 cups tomato juice
- Fresh basil leaves for garnish
Instructions:
- In a large bowl, mix the tomatoes, cucumber, bell pepper, red onion, garlic, and jalapeño (if using).
- Take about half of the vegetable mixture and transfer it to a blender or food processor. Add the olive oil, red wine vinegar, salt, and black pepper. Blend until smooth. For a chunkier texture, pulse briefly.
- Pour the blended mixture back into the bowl with the remaining chopped vegetables. Add the tomato juice and stir well to combine. Cover and refrigerate for at least 2 hours, or overnight.
- Serve the gazpacho cold, garnished with fresh basil leaves and garlic bread on the side.
