Gazpacho is usually a tomato-based, vegetable soup, traditionally served cold, originating in the southern Spanish region of Andalucía. Gazpacho is widely consumed in Spanish cuisine. Since it's so refreshing and served cold, it makes for a great meal in the warm summer months.
Here is my favorite way to make it...
4 cloves Garlic, Minced
1 whole Red Onion, Diced
2 whole Large Cucumber, Diced
4 whole Medium Tomatoes, Diced
2 whole Large Sweet Red Peppers, Diced
1 whole Jalapeño Pepper, Seeded and Diced
1 whole Zucchini, Diced
2 ribs of Celery, Diced
1 liter of Tomato Juice
1/4 cup Extra Virgin Olive Oil
1/8 cup Red Wine Vinegar
1/8 cup Balsamic Vinegar
1 Tablespoon Honey
1/4 Teaspoon of Cumin
Salt to taste
Black Pepper to taste
All of the ingredients should be finely diced and the garlic needs to be minced. The Jalapeño Pepper should be seeded, finely diced and set aside. Thoroughly mix the garlic, onion, cucumber, tomatoes, sweet peppers, zucchini and celery in a large bowl. Place half of the mixture in the bowl of a food processor or in a blender and add all of the Jalapeño Pepper and half of the tomato juice. Pulse until all ingredients are well blended well. The mixture will have a festive colorful texture.
Now pour the mixture back into the large bowl with the remaining vegetables, add the rest of the tomato juice, oil, vinegars, honey, cumin, salt and pepper. Stir well to blend everything and check to see if it needs more salt or pepper. Chill for a couple of hours because this soup is best when served very cold.
When the soup is chilled, remove the soup from the refrigerator and stir. Ladle soup into a bowl and garnish with your favorite toppings: Sour cream, diced avocado, and fresh chopped cilantro or basil. This soup makes a delicious meal in hot weather and it is especially yummy when served with garlic toast.
Yield: About 10 cups
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