It being tomato season, I thought we’d take advantage of it and make some Gazpacho for a quick weeknight meal, and get a chance to cook a vegetarian recipe from this Spanish cookbook I got a few years back. It’s part cookbook, part guidebook for Spanish culture and food. Because of that, this is a fun book to flip through when you want to learn the origins of a particular dish, get excited about a trip abroad or learn something about how Spanish chorizo is prepared. As a reference, or when you want to find a recipe quickly, though, its less useful. Regardless, this version of gazpacho is fairly straight-forward – prep time is minimal, and as long as you’re willing to wait for the soup to chill thoroughly, this is one of the easiest recipes you’ll ever make.
Prep time: 20 minutes
Total time: 4 hours
- 6 tomatoes, coarsely chopped
- 1/2 cucumber, peeled, seeded and cut into chunks
- 2 cloves garlic, chopped
- 1 small green bell pepper, seeded and cut into chunks
- 1/2 cup water
- 1/2 cup extra virgin olive oil
- 3 Tbsp sherry vinegar
- 1 Tbsp salt
1. In a large bowl, combine all the ingredients and mix well. Working in batches if necessary, add the tomato mixture to a blender or food processor and puree until smooth. For an especially smooth texture, pass the pureed mixture through a food mill fitted with the medium plate. Transfer to a bowl, cover, and refrigerate for at least 4 hours, or until well chilled.
2. Just before serving, taste the soup and adjust the seasonings with salt. Ladle into chilled soup bowls and serve.