Summer Time Gazpacho
When it is hot outside and you want a quick meal a cool soup is the answer!
It is 100 degrees this week in Texas so i thought a gazpacho alfresco lunch by the pool with a friend was the perfect meal. The key is to have fresh ingredients. I would not make this in the winter with tomatoes that are not local as it won’t have the flavor profile of one made in season.
You can add jalapeño or any other pepper if you want to spice it up a bit. Cilantro is a nice addition if you are looking for a Southwestern flavor. This particular recipe I use Roma tomatoes but if you can find some beautiful heirloom tomatoes I highly suggest it! Imagine the color with some yellow or purple tomatoes? The varieties are endless but the basic recipe remains the same, veggies, bread, vinegar, oil and spices.
I hope you enjoy my idea of the perfect summer meal.
Summer Time Gazpacho
- 2 pounds ripe Roma tomatoes, halved and cored
- 2 small cucumbers, peeled and seeded
- 1 medium green bell pepper, cored
- 1/2 small red onion, peeled
- 2 small garlic cloves (or 1 large clove), peeled
- 4 tablespoons olive oil
- 3 tablespoons sherry vinegar
- 1 tsp kosher salt
- 1 tsp ground cumin
- 1 tsp fresh ground black pepper
Garnish: Olive oil drizzle and chopped cucumber
Puree all of the ingredients in blender or food processor for 1-2 minutes or until it is the desired consistency.
Taste and add more salt and pepper if needed.
Serve room temp or chill in the fridge.
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