Gazpacho

My favorite soup to make in the summer?  No, real surprise...it's gazpacho!  I LOVE this soup...and can eat this non-stop...good thing it's super healthy and naturally low-fat :)

Gazpacho is a cold soup that originated in Spain.  It's basically a liquid salad and it is so, so good!!  There are many variations for the basic gazpacho and this is my version.  However, it is very easy to modify to you particular taste.

I didn't add it this time but I usually reserve some of the chopped cucumber, pepper and onion to garnish on top.  Cooked or grilled shrimp are also great additions and really makes this a complete meal.

The most important ingredient in a gazpacho are the tomatoes of course.  The best ones to use are either grown in your own backyard, a local farm or come from a farmer's market.  However, if you don't have those available some nice ripe tomatoes from the grocery store work too :)

Here is the easiest way to remove the peel from the tomatoes.   Fill a pot with water and let it come to a boil.  Then add your tomatoes for 30-45 sec and remove from the water.  Now just cut an "x" in your tomato and the skin will come off easily.

You can blend all of the ingredients with either an immersion blender (my preferred method) or in a regular blender to your desired consistency.  I like mine purred but still slightly chunky...like this:

Ingredients:

8 large, ripe tomatoes (peel and seeds removed, chopped)

1 3/4 cups tomato juice (such as V8)

1 English cucumber, chopped

1 bell pepper, chopped (red, yellow or orange)

1/2 large red onion, chopped

1-2 cloves of garlic, minced

1/4 cup extra virgin olive oil

1/4 cup, plus 1 Tbsp red wine vinegar

1-2 dashes Worcestershire sauce

1/2 tsp salt, plus more to taste

1/2 tsp fresh ground black pepper

Directions:

Add all the ingredients to a large bowl and using an immersion blender, blend to desired consistency.  May also use a blender to blend all ingredients.  Cover soup with plastic wrap and refrigerate for 1-2  hours.  Season with additional salt as needed.  Serve cold.

Source:  Chef Mommy Original