Summer means tomatoes, and one of my favorite summer tomato dishes is gazpacho. Keeping a blender full of this summery soup in the refrigerator makes lunch a breeze. A few weeks ago I followed a recipe and wasn’t impressed with the results – too much garlic (never thought I would say that!), not zesty enough, not tomato-y enough. I decided I could do better, and I think I did. Bonus? You don’t even need to measure any ingredients. It’s more of a taste and adjust dish.
My oldest son loved the “pazgacho?” Gazpacho. “Gopazcho?” Gazpacho. “Zapagcho?” GAZPACHO! However you say it, it tastes delicious! Just ask my picky eater WHO ACTUALLY ATE IT! “Mmmmmmm, it’s so good, Mom.” You have to try it now…
QUICK AND EASY NO MEASURE GAZPACHO
- 2 bunches of tomatoes (about 8)
- 1 red pepper
- 1 shallot
- 1 small clove of garlic
- 1 kirby cucumber
- Hanful of flat leaf parsley
- Juice of 1 lemon
- Tomato juice or water (I used 1 small can of Spicy Hot V8 Juice)
- A few slices of stale French bread
- A few splashes of red or white wine vinegar
- A few drizzles of olive oil
- Salt, pepper and sugar to taste
Put bread in a bowl and cover it with water. A lot of recipes will tell you to remove the crusts from the bread, but I didn’t and couldn’t tell a difference. Let the bread sit for a few minutes, then squeeze out excess water and put it in the blender.
Next, cut your tomatoes in half and squeeze out the seeds. Roughly chop the tomatoes, then put them in the blender.
Roughly chop the red pepper, cucumber, shallot, and garlic and add to the blender.
Blend everything until smooth(ish) (it won’t be PERFECTLY smooth). Add flat leaf parsley, lemon juice, tomato juice, a few splashes of vinegar, and a few drizzles of olive oil to the blender. Blend again for a minute or two. Taste your soup and add salt, pepper, and sugar (if needed) until it tastes good to you.
Refrigerate, then eat! I like to top mine with some chopped avocado, cucumber, and tomato. So refreshing on a hot summer day.