Gazpacho is a chilled Spanish soup that is best made in late summer when tomatoes are at their juiciest. This version is creamy and bright red-orange. Serve ice cold and enjoy!? This one’s extremely refreshing.? Perfect for Labor Day!
Serves 4 to 6
Ingredients
2 to 3 pounds ripe tomatoes, roughly chopped
4 to 6 cloves garlic
1 large cucumber, peeled, seeded and roughly chopped
1 mild green chile pepper, seeded and roughly chopped
1 red bell pepper, cored, seeded and roughly chopped
1 small yellow onion, roughly chopped
3 tablespoons red wine or sherry vinegar
1/3 to 1/2 cup extra virgin olive oil
Salt to taste
Toasted slices of French bread
Method
Put tomatoes, garlic, cucumbers, chiles, red bell peppers, and onions into a large bowl and toss to combine. Working in batches, puree vegetables in a blender or food processor until smooth, adding a little water if mixture seems too thick. Strain puree through a medium sieve, discarding peels and seeds.
Place half of the strained puree back into the food processor, add vinegar, and puree again. With food processor still running, drizzle in the oil. (This will turn the soup slightly orange.) Return to bowl with remaining puree, stir well and season with salt. Cover and chill thoroughly, then ladle into bowls and serve topped with bread.
Nutrition
Per serving (about 14oz/387g-wt.): 290 calories (140 from fat), 15g total fat, 2g saturated fat, 0mg cholesterol, 490mg sodium, 33g total carbohydrate (5g dietary fiber, 9g sugar), 6g protein