Cooking in the summer, when the seasonal variety of ingredients offers endless possibilities for culinary experimentation, can be an exciting and creative process. Gazpacho, a chilled soup, is one such dish that requires no cooking. It can be prepared using a blender or made by hand. This light soup for hot days can be red or green, depending on whether it’s made with pureed tomatoes or cucumbers. Additionally, the soup-salad is made with sweet peppers, onions, garlic, bread, herbs, olive oil, and vinegar. One of the great benefits of this dish in the heat is its rich vitamin and antioxidant content. Thanks to its fiber content, this appetizing and refreshing soup is quite nutritious while not overwhelming the digestive system—just what you need for summer eating.
Ingredients: large tomatoes – 2; sweet pepper – 1; parsley – 2 sprigs; mint – 2-3 sprigs; garlic – 3 cloves; olive oil – 2 tablespoons; balsamic vinegar – 2 tablespoons; black pepper – to taste; salt – to taste.
Peel the tomatoes by immersing them in boiling water for 1-2 minutes.
Chop the peeled tomatoes and sweet pepper into small pieces. Blend them together with the washed herbs, garlic, pepper, salt, and olive oil.
Chill the soup puree in the refrigerator for a few hours, and before serving, add the balsamic vinegar.
Serve this dish for the hot season cold, garnished with croutons.
Life Hack
If the acidity in the gazpacho makes it taste bitter, you can neutralize the acidity by adding a small amount of sugar.
For the history of the soup, interesting facts about this first course, and delicious soup recipes, check out:
Prelude to Lunch: “Come Join Us for Soup!”
We also have recipes for summer soups:
Summer Borscht: Recipe for Lithuanian Cold Beet Soup
Apple Cream Soup: Recipe with Celery