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Author Notes: My mother makes the gazpacho as it is tradition in Portugal, with the vegetables cut into very small pieces but whole, not in a purée. I like it, but this version done in Andalucia, Spain, is more appreciated in my house, especially among the youngest. —Paula
- 6 medium ripe tomatoes, peeled and deseeded
- 0,5 red pepper, deseeded
- 0,5 green pepper, deseeded
- 1 medium cucumber, peeled and deseeded
- 1 medium onion
- 2 garlic cloves
- 3 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 0,5 cups fresh basil, chopped
- Salt and freshly ground pepper, to taste
- Croutons for serving (optional)
- Cut all vegetables into cubes and place in a large bowl. Add the garlic, salt, pepper, oil, vinegar and basil.
- Puree the vegetables with a hand blender (or use a blender or food processor). Stir and adjust the seasoning. If you think the gazpacho is very thick, add a little water or cold vegetable stock. On the contrary, if you find it very liquid, you can add some croutons or stale bread.
- Keep in the refrigerator, in a covered container, for 3 to 4 hours, it may be more, for the flavors to blend and the soup becomes cold. Serve sprinkled with small bits of raw vegetables and croutons.
- This recipe was entered in the contest for Your Best Warm Weather Soup