What’s in a name? That which we call a soup by any other name would warm the body… right? Wrong. This week we are spicing up your cooking repertoire with soup’s chilly Andalusian cousin, Gazpacho. This cool, refreshing soup made with fresh raw vegetables and herbs is widely popular in the southern region of Spain during hot and dry summers. While most traditional recipes call for stale bread, tomatoes, cucumbers, and onions- the gazpacho base welcomes many different ingredients allowing chefs to spice it up (all pun intended) how they see fit. Our gazpacho recipe is big on the fresh herbs and introduces bell peppers and avocado to the blend. Finally, a use for all the tomatoes from the plants you’re growing at home. Buen Provecho!
2.5 lbs vine ripe tomatoes
1 tbs jalapeno peppers- seeded
1 tbs minced garlic
1 cup cucumbers- peeled and seeded
½ cup red bell peppers- seeded and rough chop
½ cup avocado meat
½ cup red onions- rough chopped
24oz tomato juice
1.5 tsp lemon juice
1 tbs red wine vinegar
1 tbs basil- fresh, chopped
1 tbs parsley- fresh, chopped
2 tbs cilantro- fresh, chopped
2 tsp kosher salt
.25 tsp ground black pepper
1 tsp granulated sugar
2 oz extra virgin olive oil
1. Once all vegetables that need to be peeled and seeded are prepped, place all ingredients except olive oil in a container and puree with an immersion blender.
2. Once a puree is achieved, with the immersion blender running, drizzle in the olive oil.
3. Taste soup and adjust the seasoning.
4. Serve with croutons or bread.
5. Cover and store leftovers in the refrigerator for up to 48 hours.