Gazpacho is a cool, raw vegetable soup mixed with stale bread and originated in what today is Southern Spain and Portugal. It is one of those recipes that I look forward to all year. Gazpacho can be made with avocado, watermelon, cantaloupe, cucumbers, grapes, and other raw vegetables. However, tomatoes are the star of this traditional red gazpacho recipe. I usually make it as soon as the bright red, sun-ripened tomatoes are starting to pile up. It is a great way to use up your tomatoes if you have a lot that are ripe at once.
Gazpacho is wonderful on a hot summer day and pairs well with corn on the cob, corn muffins, cut up melon chunks, or a melon spritzer. You can serve it cold or at room temperature. Just be sure to savor every bite because fresh tomato season will be gone before you know it!
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Gazpacho
Ingredients
- 4 cups chopped tomatoes
- 1 medium cucumber chopped
- 1/2 small onion chopped (1/3 cup)
- 2 slices day-old Italian bread torn into small pieces
- 2 tbsp extra-virgin olive oil
- 2 tbsp sherry vinegar or red wine vinegar
- 1 tsp minced fresh garlic
- 1/4 tsp each salt and ground black pepper
Instructions
- Chop tomatoes, cucumber, and onion.
- Combine 2 cups of the tomato, half of the cucumber, and all of the onion, bread, oil, vinegar, garlic, salt, pepper, and 1/2 cup water in a blender or food processor and then blend until smooth.
- Transfer to a serving bowl and stir in remaining tomatoes and cucumbers.
- Serve immediately or chill up to 2 hours before serving.
