Gazpacho

My friend Chris served this glorious chilled soup at a family party recently.  The recipe came from his study-abroad trip to Spain.  This gazpacho is a revelation for me.  I have always had gazpacho that was chunky and salsa-like (not my favorite).  This gazpacho is smooth and silky.  Something magical happens with the emulsifying of the olive oil that creates a richness almost as though cream has been added.  In Seville they would garnish with a cold prawn or hard-boiled egg.  I just went with the humble cucumber.  Summer soup without a stove!

  • 5-6 juicy ripe tomatoes, quartered
  • 1 cucumber, peeled and cut into large chunks
  • 1/3 C. olive oil
  • 3 cloves garlic, chopped
  • 1/2 t. Kosher salt or to taste

Place all the ingredients in a food processor and blend for three minutes. Taste and adjust seasoning.  The mixture should be very smooth and creamy.  Pour into a carafe or pitcher and chill for at least two hours before serving.  Stir gently before pouring into chilled cups.

   

 

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About swellkid recipes

I am a mother of two boys, a wife, a teacher, and an avid home cook. These recipes are written, tested and created or adapted by me in my home kitchen. All photos were taken by me unless otherwise noted. My motto is, if I can do it, you can do it!
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3 Responses to Gazpacho

  1. Kathy says:

    I wish I had opened this recipe before I made hot tomato soup yesterday. This looks so easy and you don’t have to peel the tomatoes. This will be my choice when the next tomato harvesting takes place. I hope lemon cucumbers will work since that’s all that’s left in my garden.

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