The peak of summer is here. One of my favorite things to make is Gazpacho this is a version of the best recipe I’ve ever tried. It’s a delicious cold soup and very easy you can just throw it all in the blender if you don’t want to chop it all.
Gazpacho is perfect as the temperature gets hot and the tomatoes are bursting and sweet and you can find fresh peppers and abundant summer squashes!
There are lot’s of ingredients in this but it’s totally worth it.
1 – 6 oz. can tomato paste
2 serrano chiles (or other hot pepper), destemmed, deseeded, and diced
1/3 cup balsamic vinegar
2 T. lime juice
1 T. sugar (I leave this out till the end and only add after I taste if needed)
1 T. garlic, minced
1 T. ground cumin
1 tsp. Tabasco sauce or other hot sauce of choice
1 tsp. salt
1/2 tsp. freshly ground black pepper
7 cups tomato juice
3 cups tomatoes, desseded, and diced
2 cups cucumber, peeled, deseeded, and diced
1 1/2 cups red pepper, destemmed, deseeded and diced
1 1/2 cups orange or yellow pepper, destemmed, deseeded, and diced
1 1/2 cups green onion, thinly sliced
1 cup zucchini, diced
1 cup yellow summer squash, diced
1/4 cup freshly chopped parsley
1/4 cup freshly chopped cilantro
This does make a lot so feel free to scale accordingly.
In a blender or food processor, place the tomato paste, serrano chilies, vinegar, lime juice, garlic, cumin, Tabasco sauce, salt, pepper and 3 cups tomato juice, and process for 2 minutes to incorporate flavors. Transfer mixture to a large bowl, add remaining tomato juice, and stir well to combine. Add the remaining ingredients and stir well to combine or blend half of remaining ingredients before adding if you would like your soup less chunky.
Cover and chill for several hours to allow the flavors to blend. Taste and adjust seasonings, as needed. Serve chilled.
To make totally raw leave out tomato paste.