It’s way too hot to cook, so this crazy heatwave calls for a quick and easy healthy Spanish summer soup: Gazpacho! Why is this chilled soup the ideal summer recipe? It takes less than 10 minutes to make, is super fresh and has a cool name.
- 2 cucumbers, halved and seeded
- 1 red pepper
- 5 ripe tomatoes
- 1/2 red onion
- 1 clove garlic, finely minced
- 2 cups tomato juice (or tomato puré + water)
- 1/4 cup white wine vinegar (or red wine vinegar)
- 1/8 cup good olive oil
- Salt n Peppa to taste
- Sliced avocado (optional)
- 1 jalapeño, spicy pepper or pepper flakes or tabasco (optional for an extra kick)
- 1 squirt Worcestershire sauce (salsa inglesa) (also optional)
Chop all of the vegetables and keep separate. If you have a food processor, throw each vegetable inside (separetly) to make each vegetable finely chopped. Don’t over process, because mushy vegetables just ain’t hot. If you like it chunky, just pulse down a few times. For those who don’t have a processor, just chop the veggies how you like it, but make sure it’s somewhat uninformed — chunks that are too big just aren’t pleasant to eat.
After each vegetable is processed, mix together in a large bowl and add the tomato juice, vinegar, olive oil, salt, pepper and garlic (make sure garlic is very finely minced). Mix very well and let that shit chillllll. The longer the soup chills out, the richer the flavors will be.
*It’s super important to use high quality ingredients aka vegetables that taste bright and fresh on their own. If your nasty ass supermercado chino-tasting tomato is gross, the flavors will be even worse in soup form.