What Is Gazpacho ?
Technically a vegetable smoothie you guys, a raw, cold soup that originated in the Andalusia region of Southern Spain as peasant food, made out of blended veggies, and herbs. The classic version also calls for a couple of slices of day old bread, i wanted to make a lighter summery version and have the option to serve it with a side of bruschetta instead.
Go for heirloom tomatoes!
The ripest, juiciest berries you can get your hands on. No need to peel them, their color will ultimately determine the color of the gazpacho, so get creative if you like, make a green version, yellow or red.
- 2.5 lb heirloom tomatoes
- 1 pint mini heirloom tomatoes ( for garnish )
- 1/2 English cucumber -peeled
- 1 red bell pepper
- 1 large shallot
- 3 cloves garlic
- 1 tbsp red wine vinegar
- 2 scallions -thinly sliced
- 4 tbsp extra virgin olive oil (omit on a WFPB oil-free diet)
- 1 red chili pepper (optional or to taste)
- 1/4 cup fresh herbs (chives, basil, parsley) -for garnish
- 1/2 tsp sea salt
- 1 pinch sea salt flakes (for serving)
- Dice the 2 1/2 pounds of heirloom tomatoes, the bell pepper, shallots and cucumber into large chunks. Add them to the bowl of a powerful blender or food processor together with the olive oil, vinegar and garlic. Process until smooth and silky.
- Season to taste with sea salt and refrigerate for a couple of hours.Ladle the gazpacho into bowls and garnish with sliced mini heirloom tomatoes, scallions and fresh herbs. Finish with a pinch of sea salt flakes.