Gazpacho

Name: Gazpacho
Prep time: 40 min
Cook time: 10 min
Total time: 2 h 50 min
Yield: 6 serving
Ingredients: 6 medium tomatoes; 5 cloves garlic; 1 green pepper; 1 cucumber; 1/3 cup olive oil; 1 Spanish onion; Juice of 1 lemon; 2 cups tomato juice; salt & pepper; kalamata olives; 2 lices bread; 1 tablespoon butter; ice (optional)

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Prep Time
40 mins
Cook Time
40 mins
Chill time
2 hrs
Total Time
2 hrs 50 mins
Servings
6
Course
Soup
Cuisine
Spanish

Gazpacho

Nina Acevedo

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A chilled Spanish soup. Makes an excellent appetizer or light summer meal.

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Ingredients

Servings

6 medium tomatoes
5 cloves garlic divided
1 green pepper
1 cucumber
1/3 cup olive oil
1 Spanish onion
Juice of 1 lemon
2 cups tomato juice
salt & pepper to taste (use cayenne pepper if desired)
kalamata olives to taste (optional)
2 lices bread
1 tablespoon butter
ice (optional)

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Instructions

Roughly chop the tomatoes and add them to a blender along with four cloves of the garlic (mince the garlic then add it to the blender). Blend until smooth (you may have to pack the tomatoes down to get the blender going). Transfer to a pot or large bowl.
Roughly chop half the cucumber, the whole onion, and half the pepper. Add to the blender along with the olive oil, lemon juice, and tomato juice. Blend until smooth then pour it into the container with the blended tomatoes and garlic. Add salt and pepper to taste. Give it a stir and put it in the fridge. You can either chill it for a couple of hours or chill it overnight.
You have two options regarding the remaining veggies. If you're planning on adding the chopped veggies directly into the soup, I suggest chopping them right away and adding them to the soup base. If you want to serve them in little bowls like I have pictured, I suggest chopping them closer to the time you're going to serve the soup. I removed the pits from the kalamata olives and cut them into small pieces.
To make the croutons, cut bread into desired size croutons and fry with the butter. Cook on medium heat stirring occasionally until the croutons are browned (approx. 10 minutes). I suggest adding the remaining clove of garlic (mince it) a minute or two before the croutons are done so you don't burn it. Make the croutons close to the time you want to serve the soup.
Serve the gazpacho chilled. If desired, add an ice cube to each bowl right before serving it. Garnish with the remaining chopped vegetables (if you didn't add them to the soup already) and the croutons.