Although it may seem like a complete contradiction, cold soup is a thing. A very delicious and refreshing thing that can easily become a staple in your summer recipe rotation. Take gazpacho, for instance. This classic Spanish dish takes a number of common summer vegetables and blends them together for an unbeatable soup that’s packed with flavor. Want to know the best part? There’s no stovetop or cooking involved. Just throw it all in a blender, press start, and enjoy. For more texture, skip the straining. If you like your gazpacho with a smoother consistency, you can use a fine colander or sieve for a more refined finish. Top with some fresh herbs, homemade croutons or grilled shrimp for a simple and healthy summer meal idea.
Learn how to make a homemade gazpacho with our online culinary school chef instructor in this step-by-step tutorial.
10 Roma Tomatoes or Medium Round, Vine Ripened, Seeded and Chopped
1 Green Bell Pepper, Large Dice
1 Red Bell Pepper, Large Dice
½ Red Onion, Large Diced
1 Cucumber, Peeled, Seeded and Chopped
2 Tbsp Parsley, Chopped
2 Garlic Cloves, Minced
1 Cup White Bread, Crust Removed & Cut into Cubes
3 Tbsp Olive Oil
2 Tbsp Sherry Vinegar or Red Wine Vinegar
1 tsp Ground Cumin
Salt & Pepper to taste
1. Combine all your ingredients in a blender or food processor, and puree for 1 minute or until the gazpacho reaches your desired consistency.
2. Transfer the soup to a sealed container and refrigerate for 4 hours or overnight until it’s completely chilled and the flavor have developed.
3. Serve the soup cold, garnished with your favorite toppings.