Fast crunchy gazpacho

This sauce is perfect to serve with some crostini or bread, it is crunchy and fresh, one of the best appetizers in the summertime; mediterranean tastes in a colorful starter.

Time of preparation

about 1 hour+ standing

Ingredients

2 ½ pounds ripe red tomatoes (about 4 large or 9 small)

1 small Vidalia or sweet yellow onion (½ pound), peeled and cut into rough 1″ chunks

1 small cucumber (½ pound), peeled and seeded

1 medium red bell pepper, cored and seeded

¼ cup fresh basil leaves, plus extra for garnish

1 large garlic clove, peeled

¼ cup extra-virgin olive oil

2 tablespoons sherry vinegar or red wine vinegar

¾ teaspoon fine sea salt

Freshly ground black pepper

What did I use

blender bowl, a medium serving bowl, and a small bowl, a blender, a knife, a cutting board

How did I do

I placed my bowls on the counter. I cored the tomatoes and cut them into rough 1″ chunks. I reserved about ¼ cup of the juicy tomato seeds and place them in the small bowl. I added half of the tomato chunks to the blender, and the other half to the serving bowl. I added all of the onion chunks to the blender.

I cut off about one-fourth of the cucumber. I finely chopped that piece and placed it in the small bowl. I sliced the rest of the cucumber into rough 1″ chunks, and divided them between the blender and the serving bowl. I cut off about one-fourth of the bell pepper, finely chopped that piece, and added it to the small bowl. I sliced the rest of the bell pepper into rough 1″ chunks and divided them between the blender and the serving bowl.

To the blender, I added the basil, garlic, olive oil, vinegar, salt and about 10 twists of black pepper. I securely fastened the lid and blended, starting on low and increasing to high speed, until the mixture was roughly minced.

I poured the contents of the serving bowl (the remaining chunks of tomato, cucumber and bell pepper) into the blender. I fastened the lid and blended for just 10 to 20 seconds, until the ingredients were broken up into small pieces.

I added a small pinch of salt to the small bowl of garnishes, stir, and stored it in the fridge. I chilled the soup for at least 2 hours.

Before serving, taste, and add additional salt (I sometimes add another ¼ teaspoon) and/or black pepper if necessary. To serve, I divided the soup into small bowls or cups, and I topped with the reserved cucumber and bell pepper. I topped with a few tiny or torn basil leaves and a light sprinkle of pepper.

Buon appetito!

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