You say tomato, I say gazpacho! One of my favorite chilled soups that’s just shy of liquid salad at heart. Originated in Seville, Spain, gazpacho is a dish of few components, and one whose success lies entirely on their quality.
There are many modern variations of the soup, like this Tomato Strawberry Gazpacho that is almost like a prelude to dessert. However you prepare it, the soul of gazpacho always remains the same.
Make sure to buy tomatoes that are bursting with flavor and their skins struggling to hold in the juice.
For The Soup
- 2 lb red juicy vine tomatoes
- 2 Tbsp agave syrup
- Juice from 1 lemon
- Juice from 3 limes
- 1 tsp salt
- Black pepper to taste
- 1 Tbsp minced onion
- 2 garlic cloves minced
- 1/4 cup extra-virgin olive oil
For The Topping
- 1 large cucumber, diced
- 1 red or orange bell pepper, diced
- 1 jalapeno pepper, minced
- 1 Tbsp fresh cilantro, chopped
Wash the tomatoes and slice off the stems ends. Place in a bowl and pour boiling water over them to loosen the skins. Leave for 10 seconds and discard the water. Take off the skins off and discard.
Place tomatoes in a food processor along with chopped cucumber, onion, garlic and salt. Pulse briefly until smooth. Add olive oil while blending to emulsify. Place in refrigerator to chill.
Cut cucumber, bell pepper, jalapeno and cilantro. Mix together in a bowl and refrigerate.
When ready to serve, stir tomato mixture and poor into individual bowls. Top each serving and Enjoy!