Another one of my all time favorite summer recipes. And even though we have oficially entered the season of fall, it continues to be hot here in L.A. so this Gazpacho still makes for a nice lunch or dinner.

I usually have those ingredients at home so I can make it anytime without much preparation.
It`s also really easy to make and if you have a lovely soul helping you with the chopping it won`t even take long.

Gazpacho is originally from Seville, Spain where the summers get very hot. It`s a perfect dish that provides you with important nutritients, minerals and salt when you need to eat but it`s too hot for a warm meal.

Try to use the best ingredients only and choose a fine olive oil that will give your Gazpacho a heavenly taste.

Gazpacho

∼ 35 ounces / 1 liter ∼

2 pounds ripe red tomatoes
1 long, light green bell pepper such as Cubanelle or Anaheim
1 cucumber
1 small, mild onion
1 clove garlic
2 teaspoons sherry vinegar
1/2 cup olive oil
2 teaspoons Salt

 

Core the tomatoes by pouring boiling water over them, letting them sit in it for a few minutes.
Core and seed the bellpepper.
Peel and seed the cucumber.
Peel the onion.
Roughly cut all the vegetables into chunks.

Combine all the vegetables in a blender. Blend at high speed for at least 2 minutes until very smooth.
With the motor running, add the vinegar and salt.
Slowly drizzle in the olive oil until the texture is creamy.
Strain the mixture and discard the solids.
Chill until very cold, at least 6 hours or overnight.

Before serving, adjust the seasoning. If the soup is very thick, stir in a few tablespoons of ice water. Serve chilled in frosted glasses or bowls, over ice if you like.