Hot days are great times to enjoy cold soups. If you've been gifted with a great crop of juicy red tomatoes, gazpacho is a great way to enjoy them. Read on to learn how to make gazpacho like the pros!
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Introduction
- Gazpacho has been described as a salad in a bowl. Originating it Spain, it has become a favorite of warm weather cooks far from Madrid.
What You Need to Make Gazpacho
4 cups tomato juice, homemade if possible
4 chopped scallions
1 cup chopped cucumber, peeled and seeded
2 cups chopped tomatoes, peeled and seeded
1 green pepper
2 tablespoons balsamic vinegar
2 teaspoons sugar
1/2 teaspoon ground cumin
1/2 cup chopped basil
3 tablespoons olive oil
Salt and pepper, to taste
Step 1: How to Make Gazpacho
- The most important determinant of how good your gazpacho will be is the quality of the tomatoes you're using. The seasonings can enhance the flavor of the tomatoes, but can't transform pale insipid tomatoes into a wonderful soup.
How to Make Gazpacho
Combine the ingredients in a large bowl.
Refrigerate for at least an hour to allow the flavors to blend.
Step 2: Gazpacho Tips
If you like a smoother gazpacho, you can puree it in a food processor or blender.
Blend half of the mixture and leave half chunky for an intermediate texture.
Use parsley, or tarragon in place of the basil for a different flavor
