Gazpacho hails from the Andalusia region of Spain and in my opinion, is the pinnacle of summer vegetable dishes! This cold soup is blended from the freshest pickings of your veggie garden, along with spices and fresh lime juice. Piquant and refreshing, it’s best served on warm summer evenings for a perfect al fresco meal. Served with crusty bread, a dollop of sour cream, and garnished with slices of avocado and cilantro sprigs, gazpacho makes a complete summer meal. Recipe below 🙂
- 1/2 bunch fresh cilantro leaves stems removed (plus a few sprigs for garnish)
- 2 large cucumbers peeled, seeded and coarsely chopped
- 1 red bell pepper seeded and coarsely diced (can use orange or yellow or a poblano pepper instead)
- 1 jalapeno or serrano pepper seeded and chopped
- 1 medium red onion chopped (can use either raw or sautéed)
- 4 large tomatoes quartered
- 1 to matillo chopped
- 2 medium avocados peeled, pitted and coarsely chopped
- 1 tablespoon red wine vinegar
- 1 1/2 limes juiced
- 2 cloves garlic minced
- 1 teaspoon cumin powder
- 1-2 teaspoon California or New Mexico chili powder
- 1/2 teaspoon cayenne powder
- 1 teaspoon salt
- For garnish: sour cream or plain yogurt fresh cilantro sprigs and diced cherry tomatoes
- Cut cucumber, onion, bell peppers, and tomatoes into medium-sized chunks. For a chunky soup, place veggies directly in a bowl.
- But, for a smoother soup, place the first 7 ingredients in a large food processor fitted with a steel blade. Pulse processor six or seven times for a slightly chunky gazpacho.
- Puree for a minute or two for a smoother soup. Add avocado and pulse until smooth.
- Transfer to a large bowl and add the remaining ingredients.
- Stir well. Chill for several hours or overnight. When ready to serve, ladle into soup bowls or mugs and garnish with a dollop of plain Greek yogurt, cilantro leaves, and chopped cherry tomatoes.