The beauty of gazpacho is its simplicity and its timeliness – a perfect cold soup for August when all the ingredients are ripe. Below is the basic recipe – ingredients can be added or replaced depending on your taste.
I prefer not to add garlic or onions, but that’s a personal choice. Also, the vinegar can be replaced by red wine, and the amount of cucumbers can vary. Sometimes I make it without red pepper for a different taste. Don’t rush while preparing the ingredients – savor summer as you dice tomatoes, cucumbers and the red pepper, and add the fresh basil!
Place the following ingredients in the blender:
- Two diced and peeled cucumbers – I prefer Kirby cucumbers
- Two diced large tomatoes – very ripe
- One diced red pepper
- Fresh basil – leaves of one sprig
- A tsp (or more) of dried cilantro per taste
- 2 tsps of fresh lime juice
- 2 tsps of vinegar – I use the wonderfully flavorful vinegar infused with blackberries from a shop in Frenchtown – gives the gazpacho a fruity, tangy summer taste
- Dash of salt, pepper, celery seed & cumin
- Blend for one minute for a smooth soup – or only chop for a more textured soup
- Chill and serve in small bowls with any of the following garnishes: diced cucumber, diced red pepper, croutons and/or shredded Monterey Jack cheese
Serves 4 to 6 people as an appetizer.
For dessert: peach cake and ice cream.
Beverage: serve meal with Sangria or crisp, cold sparkling Prosecco or Cava and a pitcher of iced water with fresh limes and fresh mint.