The first time I ordered Gazpacho was almost 25 years ago. It was a cold, rainy day, and all I wanted was some warm soup. I ordered Gazpacho, not realizing that this was a COLD soup! I was living in Florida, so cold soup is a good idea most days of the year, but this was NOT one of those days. I wanted something warm. When I tasted the soup, I thought I was being pranked, or that the kitchen had messed up – why was this soup cold? I wasn’t expecting it and didn’t enjoy it.
However, now that I’m familiar with Gazpacho, I’ve grown fond of this soup. I’ve even been craving it this summer. It’s bright and refreshing, full of fresh, crunchy vegetables and perfect on a hot day – and it’s been hot here in Minnesota – about 15 degrees above normal for this time of year. The tomatoes I planted in May are finally ripening, and my neighbor brought over cucumbers from her garden. I used those two ingredients and a few more to make this delicious, refreshing Gazpacho Soup.
Ingredients:
- 1 round tomato, or two Romas – most seeds removed
- 1/2 red onion
- 2 small peppers or one regular size
- 1/2 cucumber, most seeds removed
- 1-3 slices of Jalapeño, depending on your heat preference
- 1-2 T of olive oil
- 2-3 T of vinegar – either Balsamic, Wine, Sherry or Apple Cider
- 1 tsp of Cumin
- Salt/Pepper
Put everything in a blender or food processor.
Pour into one or two bowls. Crumble up some white bread or a croissant roll and add to the bowl. Allow the bread to seep for several minutes before eating.
ENJOY!
Feel free to double or triple this recipe! You’ll be glad you did :).