Gazpacho is the perfect summer soup, as it is full of fresh veggies and served cold. It was originally a Spanish dish, with tomatoes, cucumber, peppers, zucchini, shallots and garlic combined to make a super flavourful soup, which is ideal as a lunch or dinner paired with crusty bread and a refreshing beverage. I've adapted it slightly and find it to be a real seasonal treat!
Serves 6-8
Ingredients:
2 pounds Roma tomatoes, diced
1 English cucumber, partially peeled and diced
1 small-medium zucchini, diced
2 red bell peppers, cored and diced
1 jalapeno pepper, seeded, cored and diced
2 shallots, diced finely
5 garlic cloves, minced
6 tbsps olive oil
7 tbsps red wine vinegar
1 1/2 tsps salt
1 tsp cumin
1/2 tsp black pepper
Directions:
Combine all ingredients in a bowl and process in batches, in a food processor or blender, until desired consistency is reached
Adjust seasoning as needed
Return to a covered bowl and refrigerate at least 4 hours to allow it to chill and for flavours to meld
Notes:
This recipe can easily be doubled or halved
I used red peppers because I far prefer them to green, but you can use any colour peppers you like
You can also use most types of vinegar you may have on hand, including sherry vinegar, cider vinegar or white wine vinegar - avoid balsamic and malt
Increase or decrease the amount of jalapeno, as you like, for the right touch of heat
Stores well in the fridge, covered, for about 4 days
Nutrition Facts
Servings: 8
Calories: 128 Total Fat: 10.8g 14% Saturated Fat: 1.5g 8% Cholesterol: 0mg 0% Sodium: 444mg 19% Total Carbohydrate: 8.1g 3% Dietary Fiber: 1.4g 5%
Total Sugars: 3.1g Protein: 1.5g Calcium: 29mg 2% Iron: 1mg 4% Potassium: 252mg 5%
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Comments
Thanks …. I needed some inspiration and this will be perfect!🥰