This popular cold soup tastes the best in the summer when garden-fresh vegetables are plentiful. It can be spicy, tangy, or mild, depending on how you proportion the ingredients, and served pureed Spanish style or chunky Californian style.
STEP ONE – Prepare the Base
4 cups of fresh or canned San Marzano tomatoes
2 Persian mini cucumbers, peeled
½ of a red bell pepper
¼ of an onion
1 garlic clove
2 tablespoons of red wine vinegar
½ cup of tomato juice
- For California-style gazpacho, cut the tomatoes, cucumbers, pepper, and onion into small, uniform pieces. Add in the finely chopped garlic and vinegar and the tomato juice.
- For Spanish-style gazpacho, chop the vegetables and blend them in a food processor or a blender with the vinegar and tomato juice.
- Pour into a large bowl.
STEP TWO – Finish the Soup
¼ cup of extra virgin olive oil
Salt and pepper
Dash of hot sauce
Squeeze of a fresh lemon
- Add all the additional ingredients to the base of the soup.
- Cover with plastic wrap and refrigerate until ready to serve.
STEP THREE (Optional) – Make the Croutons
4 slices of rustic bread (Italian, country, or sourdough)
Extra virgin olive oil
Salt and pepper
- Heat the oven to 375°F and spray a large baking sheet with canola spray.
- Cut the bread into 1-inch squares.
- In a large bowl, add the bread and lightly drizzle with olive oil.
- Add the spices and toss everything together.
- Bake for 5 minutes at a time, tossing the pieces until all the sides are lightly browned.
- Top the soup with a few croutons and fresh mint leaves.
Recommended serving size: 1 cup
Exchanges: 1 starch, 1 veg