Soup Gazpacho

(1 votes, average: 5.00 out of 5)

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INGREDIENTS

• • 6-7 ripe tomatoes
  • 1 green bell pepper
  • 1 cucumber
  • 1/2 small onion
  • 1 garlic clove
  • 1/4 cup extra virgin olive oil (extra for serving)
  • A small amount of apple cider vinegar (or rice vinegar for a more neutral flavor)
  • Salt to taste
  • Optional garnishes: green apple cubes, croutons, pickled cherry tomatoes, hard-boiled eggs, or fresh herbs like cilantro.

PREPARATION METHOD

1. Vegetable preparation: Thoroughly wash and dry all the vegetables. Peel the tomatoes if desired, then cut them into large chunks. Remove the seeds from the green bell pepper and slice it, cut the cucumber (save half for garnish). Quarter the onion and chop it coarsely, then peel and chop the garlic.
2. Blending the soup: Add all the chopped vegetables to a high-speed blender. Start blending at a low speed to break them up, then increase the speed for a smooth texture. Add salt and a splash of apple cider vinegar (or rice vinegar) for extra tang.
3. Incorporating olive oil: While blending, gradually add the olive oil until fully combined into the soup.
4. Adjusting consistency: If the soup is too thick, add cold water or more vinegar to reach the desired consistency. For a smoother texture, strain it through a fine mesh sieve to remove any bits.
5. Chilling the soup: To enhance flavor and texture, refrigerate the gazpacho for at least 30 minutes or longer for a colder soup.
6. Serving: Serve the gazpacho in bowls or glasses. Garnish with croutons, fresh herbs, or green apple cubes if desired.

Enjoy the refreshing and delicious gazpacho soup!