I want to think that gazpacho was my first run-in with a cold soup – I had to get over my childhood dislike for tomatoes, first. Now, it’s a staple in my “book” of cool, summertime dishes. It’s so easy, so simple, so tasty, and so adaptable that I hope it becomes one of your favorites, too. NOTE: some ‘authentic” recipes call for crumbled stale bread in the mix; I’ve not done that, and frankly, it doesn’t appeal to me.
One 28 oz can tomatoes (I prefer San Marzano)
2 Roma tomatoes, very firm, cut into chunks
I cucumber, cut into chunks
I small onion, cut into chunks
I green bell pepper, seeded and cut into chunks
I jalapeño pepper, seeded and cut into large pieces
1/4 cup olive oil
1/3 cup red wine vinegar
Salt and Pepper to taste
Empty canned tomatoes into a blender or food processor. Blend or process until very smooth. Taste, then add salt and pepper to taste.
Add Roma tomatoes, cucumber, onion, bell pepper, jalapeño, olive oil, and vinegar. Blend or process until the desired consistency is obtained. I prefer some chunkiness, but that’s just me. Taste, then ad more salt and/or pepper to taste.
Can be served immediately, or you can chill it in the refrigerator until time to serve. Keeps in a closed container in the fridge for several days.
SUGGESTION: when serving, you can get as creative as you like – sour cream, feta cheese, Parmesan – it’s up to you.