A quick and easy version of the chilled classic Spanish soup. If you prepare the vegetables and herbs in advance, and keep them in an airtight container in the refrigerator, the soup can be put together in a minute, just before serving. Gazpacho looks particularly impressive served over ice cubes in a glass dish.
Serves 4–6
INGREDIENTS
- 2 large garlic cloves
- 1 large onion, roughly chopped
- 1 celery stalk, roughly chopped
- 1 (28-oz.) can whole or chopped tomatoes
- 4 tbsp. olive oil
- 1 tbsp. red wine vinegar
- Sea salt and black pepper
- 1 cucumber, peeled, seeded, and finely chopped
- 1 small red bell pepper, seeded and finely chopped
- 1 tbsp. chopped fresh mint
- 1 tbsp. chopped fresh parsley
- Lemon wedges, to serve
INSTRUCTIONS
- Turn on the food processor and, with the motor running, drop in the garlic to mince.
- Add the onion, celery, tomatoes with juice, olive oil, vinegar, and salt and pepper to taste. Blend until smooth.
- Refrigerate.
- Just before serving, chop the cucumber, bell pepper, mint, and parsley.
- Stir into the tomato soup and serve with a slice of lemon on the side.
VARIATIONS:
MEXICAN GAZPACHO:
- Prepare the basic recipe, but use 2 tablespoons cilantro in place of mint and parsley and add 1 finely chopped jalapeño chile, 1/2 teaspoon cumin, and 1/4 teaspoon Tabasco. Serve with lime wedges instead of lemon wedges.
CHUNKY GAZPACHO:
- Prepare the basic recipe, but omit the tomatoes from the initial blending process. Use canned chopped tomatoes and stir them into the blended ingredients.
BLOODY MARRY GAZPACHO:
- Prepare the basic recipe, adding 2–3 ounces vodka, or to taste.
GAZPACHO WITH SPICY SALSA:
- Prepare the basic recipe. Make salsa by combining 1 1/2 cups chopped arugula, 1 very finely chopped jalapeño pepper, a pinch of sea salt, and 3 tablespoons olive oil. Drizzle the salsa onto the center of the gazpacho just before serving.
