Gazpacho is a healthy, flavorful chilled soup, full of vine ripened tomatoes, cucumber, onion, fresh herbs, and a dash of jalapeño heat. It’s the perfect summertime soup!
These are the dog days of summer. But I feel more like a house cat, lazy, lounging in a chaise by the pool too hot to even read. It takes all my energy to drag myself to the edge of the pool and slink down the steps. I am definitely not built for heat. If I were a feline, I would be a panther, fast, zipping through the shade of a misty rainforest, ready to pounce. But I am not. So what do I “cook” when I’d rather just loaf? Nothing. Chilled soups are a great way to stay cool and eat a light and healthy meal. Chilled Cucumber Soup has a Mediterranean feel, while Vichyssoise is a classic French chilled soup.
How to make gazpacho
You’ll need several peeled tomatoes, chopped cucumbers, bell peppers, jalapeño, purple onion, lime and garlic, give flavor texture and color to the gazpacho. Place all the ingredients in the blender or food processor and give it a whirl. You’ll want the soup to have some texture, so just pulse it a few times.
How to peel tomatoes
To peel and seed tomatoes easily, core and cut a cross in the bottom of each one.
Drop into boiling water for 15-20 seconds. Plunge into a bowl filled with ice water to stop the cooling. The skins will slip off easily.
Cut each tomato in half and gently squeeze out the seeds over a colander, reserving juice.
Reserve the juice to make one cup.
A splash of vodka turns this Gazpacho into a Gazpacho Martini!
- 2 pounds ripe tomatoes peeled, seeded and chopped, about 5-6 medium
- 1 cup cucumber peeled, seeded and chopped
- 1/2 cup bell pepper chopped (red and/or yellow)
- 1/2 cup red onion chopped
- 1 small jalapeno seeded and minced
- 1 garlic clove minced
- 1/4 cup extra-virgin olive oil
- 1 lime juiced
- 2 teaspoons balsamic vinegar
- 1/2 teaspoons toasted ground cumin
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons fresh basil leaves cut chiffonade
- Additional minced vegetables for garnish
- Fill a 6 quart pot halfway with water and bring to a boil.
- Make an x with a paring knife on the bottom of each tomato. Drop tomatoes into boiling water for 15 seconds, remove and transfer to a bowl of ice water.
- Remove, pat dry and peel. Seed tomatoes into a sieve, catching juices, discarding seeds.
- Reserve juice, adding additional water to make 1 cup.
- Place all remaining ingredients (except for basil) in a large bowl and mix.
- Transfer 1 1/2 cups of the mixture to a blender or food processor and puree (or pulse) for 15 to 20 seconds on high speed. Return the pureed mixture to the bowl and stir.Adjust seasonings. Cover and chill for 2 hours or overnight. Serve with chiffonade of basil and additional mince vegetables.