Summer Gazpacho
The first time I experienced Gazpacho was at a friend’s house at Colonial Beach. I smile at myself when I recognize how much I don’t know in life. It is funny, you know. Here I am a health and wellness coach, yet I’d never experienced this summer soup. Rather than see this as an “oh, no” thing, I choose to digest this experience as humorous. After all, my sheltered life, thus far, has kept me from experiencing much about this world. That’s changing though, each and every day.
When I think of soup, I think of piping hot, savory bowls of goodness that usually experienced in those cold winter months. Gazpacho is a cold soup that’s experienced in the warmer summer months. It’s a lot like a beverage really. It can be drank from a glass rather than from a bowl. In a gathering situation, it’s probably easier to serve in cups rather than bowls.
At the farmer’s market this morning there was an abundance of tomatoes, which is why I chose to prepare this recipe. It’s the time of year for cucumbers and peppers too, all of which is delighted in this soup. Personally, I like a smooth soup, but not everyone does. The original recipe called to strain the soup through a sieve, but I wanted to reap the benefits of the fiber and nutrition, so I omitted that step. If you are a person who enjoys a chunkier soup, then only puree half of the batch. Again, the best part of cooking is creating a dish to your own liking. Flavor up and enjoy the experience of tasting good, nutritious foods.
Weather today: hot and humid today with the high at 95 degrees.
Listening to: Today’s Country on Pandora
Scent in the diffuser: Harmony
Summer Gazpacho
Ingredients:
½ English cucumber
½ large red bell pepper, stemmed and seeded
2 pounds ripe red tomatoes, cut into ½-inch wedges
1 large shallot, chopped
1 garlic clove, finely chopped
2 TBSP balsamic vinegar
Pinch sea salt
3 TBSP olive oil
Garnishes: quartered cherry tomatoes, chopped chives, grilled or toasted bread (optional)
Directions:
Cut 2” of the cucumber in ¼” pieces and set aside for serving; coarsely chop remaining cucumber and place into a large bowl. Cut one-quarter of the bell pepper into ¼” pieces and set aside for service; coarsely chop remaining bell pepper and add to bowl with chopped cucumber. Add tomatoes to bowl and toss with shallot, garlic, 2 TBSP vinegar, and salt. Let stand 30 minutes at room temperature to let flavors meld.
Transfer tomato mixture along with any accumulated juices to a blender. Add 3 TBSP oil and puree on medium speed until smooth; season with salt and vinegar to taste. Strain through a coarse mesh sieve into a large bowl or pitcher and chill until cool, about 1 hour. *I chose not to strain my soup, because I wanted all the fiber.
Divide gazpacho among bowls. Top with cherry tomatoes, chives, reserved cucumber and red pepper pieces. Drizzle with oil and season with salt. Serve with bread, if using.
