A well-known summer soup, many different varieties of gazpacho abound. While some recipes call for many ingredients, the soup, in its very essence, is quite simple. Some more complicated recipes call for skinning and de-seeding the tomatoes, but this isn’t imperative if you don’t have the time. In fact, a commenter on a reddit discussion on the topic noted that they knew a Spanish chef who never seeded or skinned the tomatoes.
This recipe is a very basic gazpacho with blended blackberries and cucumbers as a garnish. For a very basic gazpacho, just omit the garnishes!
1/2 white onion
7 medium tomatoes, tops removed and roughly chopped
1 red pepper, top removed, seeds removed, and roughly chopped
1 tbsp. apple cider vinegar
1 tbsp. olive oil
1/4 cup blackberries
1 mini cucumber, chopped into thin slices
- Put the tomatoes, pepper, onion, olive oil, and apple cider vinegar and blend until smooth.
- Pour the soup into a large bowl and chill it in the refrigerator for several hours.
- Puree the blackberries separately and pour into a container.
- When the soup is chilled, pour into bowls. Carefully spoon the pureed blackberries into a swirl on each bowl of soup. Top with sliced cucumbers.
Gazpacho can be wonderful even when the recipe is quite simple. One thing to note when looking at different gazpacho recipes is that you should never put canned or pre-packaged tomato juice in the soup. Fresh tomatoes themselves are all you need.