When it is too hot outside to even think about cooking, you just need to make some refreshing Gazpacho Soup. It is the easiest thing in the world to make, not to mention that it is dang satisfying during the hot summer months. Grab some corn tortilla chips and be on with your day! I made this on the traditional side, however I am one of those people that can’t get enough cilantro, so guess what I added? (A lot of cilantro!) You can choose to skip the cilantro if if you are bent on making it the traditional way, or you are one of those people who think it tastes like soap. You didn’t get the enzyme and I apologize. This soup needs to chill for 4 hours, so make it in advance and enjoy it when it gets really cold in the fridge.
This was so full of flavor, and I still can’t believe how easy it was to prepare in my Ninja blender! Then I used a handheld immersion blender to really smooth it up.
Traditionally, Gazpacho is made with sherry vinegar, but you can get away by cheating and using red wine vinegar. It can be hard to find in grocery stores, so here is a link to a brand that I recommend. These Sungold tomatoes are from my garden and they made this soup so sweet! The Jade cucumber originated in China, has a sweet flavor and the skin is not bitter. They are also burp-free cucumbers! I just love my garden and it comes in handy when I want to make this fragrant, spicy, and super flavorful cold soup!
Song for the Prep: Hot Hot Hot!!! by The Cure
This sexy ditty, by one of the bands that changed my life as a teenager, seems fitting for one of the hottest summers on record. Stay cool with some Gazpacho and a little Robert Smith. Don’t get lipstick in your soup though…
- July 29, 2021
- 15 min
- Print this
- 2 lbs ripe tomatoes - I used Sungold but Roma work too.
- 1 small cucumber
- 3/4 C cilantro leaves
- 1/2 red onion
- 2 garlic cloves
- 3 T olive oil
- 2 T sherry vinegar (or red wine vinegar)
- 1 tsp sea salt
- 1/2 tsp pepper
- 1/2 tsp ground cumin
- 1 ear corn, husked
- Step 1
- Put it all in a blender and puree until it reaches a smooth consistency. Use a handheld immersion blender after you transfer to a bowl to really smooth it out.
- Step 2
- Chill for 3-4 hours in a container, sealed.
- Step 3
- Serve with tortilla chips.
- Step 4
- Garnish with fresh corn kernels and a sprig of cilantro.