Summertime, an’ the livin’ is easy…
And cold soup on a hot day is perfection – especially since most of the ingredients came out of our garden!
There are as many recipes for gazpacho as there are people making it – some chunky, some smooth, some cooked before chilling, some completely raw. This one was raw and moderately smooth – but it still had texture. And lots of stuff chopped on top right before serving.
These were the basic ingredients – there are no amounts listed because you put in as much – or as little – as you wish. It can also be as chunky as a pico de gallo or as smooth as tomato juice. There is no right or wrong way or amount.
Gazpacho
- tomato
- cucumber
- bell pepper
- onion
- garlic
- red wine vinegar
- salt
- pepper
- olive oil
- basil
- oregano
- tomato basil pesto for serving
Chop all of the ingredients together, reserving some tomato, cucumber, and onion for serving.
Mix well and blend with a immersion or standard blender, if desired, for a soupier consistency.
It’s a great way to use up bits and pieces and odds and ends…
And it tastes spectacular!