We’re in that time of year where the weather is truly unpredictable. On Facebook I see my New York and Kansas City friends either complaining about the cold or rejoicing over sweater weather, but within a day or two they are back to talking about the beautiful 70′s or hot 80′s. Well folks, I’m as unpredictable as the weather. Just last week I posted about the fall giveaway and today I am sharing a recipe for the most summery soup I can think of: Gazpacho.
To be honest, I don’t like gazpacho as a soup. I was hoping that this recipe would change my mind, but I guess I still haven’t acquired a taste for it. To me, it’s so much better as a salsa spread over some tortilla chips with melted cheese, which is actually what I did with it for the rest of the week. I am providing this recipe because it was requested a while ago, but with all the moving and traveling I am just now getting around to posting it. For the person who suggested this recipe, I wish three things for you:
- that this recipe is so amazing you can’t help but comment just to tell me how crazy I am for not liking it.
- that you have a week of 80° weather to justify making this so close to fall, and if not, just serve it with some chips on football Sunday
- that if you do like the recipe, you share this post with others
Now, let’s get started!
- 2lb Roma tomatoes
- 1 cucumber (peeled)
- 1 yellow pepper
- 1 yellow onion
- 2 1/2 tspn fresh garlic; minced
- 1/2 tspn cumin
- 1 1/2 tspn hot sauce such as Tabasco
- 1 T balsamic vinegar
- 1 T fresh cilantro; chopped
- 1 T fresh parsley; chopped
- 1/2 lime; juiced (save other half for later)
- 1/4 C extra virgin olive oil (plus 1 tblsn for later)
1. Chop all the tomatoes in half and and squeeze gently to remove the seeds. Seeds can give this soup a bitter flavor. It’s ok it you don’t get them all out. My tomatoes didn’t have many so I just left them in. Coarsely chop two-thirds of tomatoes and place in a large bowl. Cut the remaining tomatoes into 1/2-inch cubes and place in a separate bowl.
2. Remove the seeds from the peppers and cut them into small pieces. Divide these the same as with the tomatoes with 2/3 in the large bowl and the rest in the other bowl.
3. Slice the Cucumber in 1/2 longways and remove the seeds with a spoon. Cut 2/3 of it into big chunks and the rest into small 1/2-inch cubes. Put the large pieces into the large bowl and the rest into the other bowl.
4. Add the garlic to the large bowl that contains all the coarsely chopped veggies. And toss to combine.
5. Place a 1/3 of the contents of the large bowl into a food processor and blend until smooth. (it won’t 100% smooth but get as smooth as possible) Repeat with the remainder of the large bowl, adding 1/3 add a time.
6. Pour smoothed veggies back into the large bowl. Add balsamic vinegar, lime juice, olive oil, hot sauce, cumin, and salt. Stir.
7. To that same bowl, add the parsley and cilantro and stir.
8. Toss remaining veggies (the ones in the separate bowl) with the 1T of olive oil. Squeeze a bit of the lime juice from the other half of the lime as well. You don’t need a lot. Just taste. If it needs more, then add it.
9. If you are serving immediately pour the soup into a bowl, top with a bit of the veggies, add a garnish and Voila! OR if you wish to save for later, keep the veggies separate from the soup and let them marinade for a few hours and taste. Adjust the seasonings accordingly.
The fun thing about cooking is that you can always taste as you go. Unlike baking, you don’t really have to worry about the chemical reactions, only the flavor. So feel free to play around with this recipe. You can even add a bit of sugar to sweeten it up.
This soup should last up to 3 days in the fridge; however, be wary of the chopped veggies as they will start to break down from the acid in the lime juice.
Have you ever had gazpacho? What did you think?
The journey is the reward. -Tao Saying