Gazpacho soup is found all over Seville, Spain, from where it originated. Traditionally, bread is added to the recipe, but I don’t add it to mine. There are many recipes for gazpacho–an old Craig Claiborne recipe calls for the addition of eggs to make it thicker. Most recipes call for a smooth blended mixture, basically making the soup a drink. I prefer it crunchy, however. So I put about half the ingredients into a food processor (you can also use a blender) and chop the rest. It’s all about texture. If you want to drink it, by all means, blend all the ingredients.
I make gazpacho soup in the late Summer into Fall when all the ingredients are local and super fresh. I buy whatever tomatoes look good at the farmer’s market in all colors. I used green, red and yellow tomatoes in the photograph, which is why the soup isn’t that red.
I tend to keep the amount of oil used on the light side, but add more for a thicker and smoother texture.
Gazpacho soup pairs well with grilled cheese with or without bacon. It is a perfect summer meal!
1 clove garlic
1 small red onion
2-3 Kirby cucumbers or 1 large peeled
1 Bell pepper, cored
2 pounds tomatoes, preferably heirloom, cored
Parsley to taste
Hot sauce to taste
2 teaspoons sherry or balsamic vinegar
2 tablespoons-1/4 cup cup extra virgin olive oil
Blend garlic, onion and half the remaining vegetables and add vinegar, salt and pepper and the oil. Chop the rest of the vegetables and let chill 6 hours to overnight.
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