Gazpacho. Simple, the most perfect, refreshing dish that says summer more than anything! Creamy tomato, cooled to perfection. Inviting and apetizing garlic and aromatic basil. Drop of olive oil, dash of salt. Easy, cheap, with no fussing and cooking, healthy and delicious!
Today’s recipe will be as short and delicious as the process of cooking is.
What do you do to get this cool, creamy, healthy and delicious plate? Not much, really. Just whizz everything into the blender, blend till it’s creamy to your liking, whether there are more tomato chunks or not, both way works great. Taste to your preference and there you go!
Although this is a summer dish, I’m sure that if I had seasonal, healthy and organic tomatoes during the entire year, I would be making Gazpacho the whole year around. This is my favourite soup and it’s raw, quick to make in one pot (blender, to be precise), can be stored nicely in the fridge for 2 days or so. And it never goes out of the fashion.
I truly believe that whoever invented Gazpacho is in heaven now 🙂 and makes a base for all your other raw veggie soups. There are so many options for you to tweak up to your preference. More or less chilled. Or spiced with some nice Chili, for that matter 😉 with more or less garlic and aromatic basil. Maybe a drop of lemon juice? I skipped that one, but you surely can add whatever you usually like with your tomatoes.
Also, you can make an oil-free version and skip the olive oil.
What are your favourite summer dishes? For more delicious, vibrant summer recipes please check this collection.
I love those quick, veggie soups. I have few on my blog already and there are more coming on the way! There is Creamy Beet & Bean soup that is also so easy to make, and my green favourite, Creamy Spinach & Nutmeg Soup. They do require a bit of cooking but still are very fuss free and so rewarding!
Here is what you need to make a Gazpacho:
GAZPACHO (makes 2 plates)
5 nice, ripe tomatoes
3/4 tsp salt, or to your taste
1 tsp olive oil (omit for oil-free version)
1 tsp dried basil
1 clove of garlic
basil leaves for garnishing
Put everything into the blender or blend it with an immersion blender till you get a nice, creamy consistency. Serve cooled or immediately with some toasted bread. Leftovers can be kept in the fridge for up to 2 days.