Mediterranean Gazpacho
Garden-fresh produce is about to come to an end in about 6 weeks here in North Texas.
So, here is a recipe for gazpacho to take advantage of the fleeting fresh flavors from the garden.
The quality of ingredients is what will make this gazpacho recipe its very best.
Those watery cucumbers from the supermarket will not produce a tasty gazpacho. If homegrown or local organic cucumbers are not available, look for the hot house cukes at the supermarket. Make sure they are firm and fresh. Homegrown or local organic tomatoes are the other necessary ingredient called for in this recipe. Tasteless supermarket tomatoes won’t fly here.
Stale, but not moldy artisan loaves of bread such as a rustic Italian or whole grain boulle are best.
The last most important ingredient in this dish is the choice of olive oil. An extra-virgin olive oil that is perfect for salads is the best choice.
This recipe for gazpacho took no more than 30 minutes to put together and serve.
An hour in the refrigerator is recommended, though, to mellow and blend flavors. Other spices besides the ones called for in the recipe may be used. A pinch of organic cumin powder would be nice.
*Serve chilled or at room temperature.
*This soup serves as the salad/soup course of any meal.
Mediterranean Gazpacho
Equipment
- Electric blender or food processor
Ingredients
- 4 large tomatoes cored and chopped
- ½ large cucumber peeled and chopped
- ½ green or red bell pepper seeded and chopped
- 3 cloves garlic minced
- ½ tsp. sea salt
- ¼ cup water
- 2 Tbsp. cider vinegar
- ½ tsp. dried basil
- ¼ tsp. dried oregano
- ¼ tsp. cayenne pepper powder optional
- black pepper to taste
- ½ cup extra-virgin olive oil
- 2 thick slices artisan bread from center of loaf cubed
Instructions
- Place half the tomatoes in the blender along with the cucumber, bell pepper, garlic, salt, water, vinegar, seasonings and ¼ cup of the olive oil.
- Pulse until it becomes a slurry, then whir for about 1 minute.
- Add the bread cubes; stir with a spoon and whir until coarsely smooth.
- Add the remaining tomatoes and blend continuously for 1 minute.
- While blender is running, remove the top and slowly drizzle the remaining olive oil in a steady stream.
- Refrigerate for 1 hour at least before serving to mellow the garlic and allow flavors to mingle. If pressed for time, this step may be skipped and the soup eaten right away.
- Remove from the refrigerator 30 minutes before serving and allow to stand at room temperature before placing in soup bowls. This step may also be skipped if a colder soup is desired, or you are pressed for time.
Notes
Try these other recipes to take advantage of the fleeting days of fresh garden produce.