Chilled Gazpacho: A Refreshing Summer Soup Symphony

 

 Summer heat can leave you craving something light and cool. Enter gazpacho, a vibrantly colored and flavorful chilled soup from Spain! Perfect for a hot day, this recipe is packed with fresh summer vegetables and boasts a symphony of textures – all without needing to be cooked on the stove.

Ingredients:

 

4 ripe Roma tomatoes, roughly chopped

1 seedless red bell pepper, roughly chopped

1/2 cucumber, roughly chopped

1/2 red onion, roughly chopped

2 cloves garlic

1 cup vegetable broth

2 tablespoons olive oil

2 tablespoons fresh lemon juice

1 tablespoon red wine vinegar (optional)

1 teaspoon dried oregano

Salt and freshly ground black pepper, to taste

For Garnish (optional):

Chopped cucumber

Chopped red bell pepper

Croutons

Fresh basil leaves

Instructions:

 

Prep the Vegetables:  Begin by washing and chopping all your vegetables: tomatoes, red bell pepper, cucumber, and red onion. Roughly chop the garlic cloves.

 

Blend the Soup: In a blender, combine the chopped tomatoes, red bell pepper, cucumber, red onion, garlic cloves, vegetable broth, olive oil, lemon juice, red wine vinegar (if using), and oregano. Blend until smooth, scraping down the sides as needed.

 

Season and Chill: Season the blended soup with salt and freshly ground black pepper to taste.  Transfer the soup to a large bowl or container and cover it tightly. Refrigerate for at least 2 hours, or until chilled.

 

Serve and Enjoy!  When ready to serve, ladle the chilled gazpacho into bowls. Garnish with chopped cucumber, red bell pepper, croutons, and fresh basil leaves (optional). Enjoy this refreshing summer soup!

 

Tips:

 

Adjust the Spice Level: For a spicier gazpacho, add a pinch of red pepper flakes or a seeded jalapeno pepper to the blender with the other ingredients.

Add More Texture: If you prefer a thicker soup, add a slice of bread to the blender along with the other ingredients. Alternatively, after blending, reserve some of the chopped vegetables and stir them into the chilled soup for added texture.

Make it Vegan: Simply omit the red wine vinegar (if using) for a fully vegan gazpacho.

Leftovers: Gazpacho stores well in the refrigerator for up to 3 days.

With its vibrant color, refreshing taste, and versatility, chilled gazpacho is a delightful way to cool down on a hot summer day. So grab your favorite vegetables, fire up the blender, and whip up this symphony of summer flavors!