Besides relying on summer's bountiful vegetables, authentic gazpacho also contains a bit of bread and extra-virgin oil. But since I've been trying to consume more raw foods and less fat (emphasis on trying, succeeding is another story), I omitted the bread and cut back on the oil. If you use best-quality produce, honestly, you won't notice any difference; this soup is a symphony of summer flavors. If you're feeling like something more substantial, by all means, add bread, oil and anything else you think will pump up the volume. Whatever you do, just be sure to play Paco de Lucia while you're enjoying it.
- 6 medium tomatoes, peeled and roughly chopped
- 3 garlic cloves, peeled and sliced
- 1/2 large cucumber, peeled and sliced
- 1 small red pepper, roughly chopped
- 1 small vidalia onion, chopped
- 2 T red wine vinegar
- 1/2 T extra-virgin olive oil
- Garnish (use any or all): Chopped avocado, cilantro, peaches, mangoes, cucumbers, onion, tomato, bell peppers
Process all soup ingredients in a blender. The consistency is up to you. I like gazpacho thoroughly blended, but other people prefer a chunkier texture. Chill for at least 4 hours. Ladle into bowls and top with your garnish of choice.