Ultimate Chilled Gazpacho: Refreshing Spanish Tomato-Cucumber Soup

Gazpacho – My Way: A Refreshing and Flavorful Summer Soup 🌟🍅🥒

Description: Gazpacho, the classic Spanish chilled tomato and cucumber soup, is a summer favorite that never disappoints. This particular recipe, adapted from renowned Australian food writer Margaret Fulton, elevates the traditional dish with a blend of fresh and pantry ingredients. Using canned tomatoes, which often boast more flavor than their fresh counterparts, this version promises a vibrant, chilled soup perfect for hot days. Allowing it to rest in the refrigerator for a day enhances the flavors and ensures it is served delightfully cold.

Prep Time: 30 minutes
Total Time: 30 minutes (excluding refrigeration)

Category: Vegetable
Keywords: Spanish, European, Low Protein, Low Cholesterol, Healthy, Summer, Quick Prep, Small Appliance

Ingredients:

• 2 cans tomatoes, drained (reserve the juice)
• 1/2 cup dry white wine
• 1/2 cup vegetable stock
• 2 cloves garlic, minced
• 2 teaspoons ground cumin
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 cup light olive oil
• 1 1/2 tablespoons wine vinegar
• 1/3 cup red onion, finely diced
• 1 cucumber, peeled and diced
• 1 cup fresh tomatoes, diced

Instructions:

1. Prepare the Tomato Mixture:

   • Begin by draining the canned tomatoes and reserving the juice. Place the drained tomatoes into a small saucepan. Add the dry white wine and vegetable stock to the saucepan.
   • Set the saucepan over medium heat and bring the mixture to a gentle simmer. Allow it to simmer for about 5 minutes to blend the flavors. Once done, remove from heat and let it cool slightly.

2. Blend the Flavors:

   • In the bowl of a food processor, combine the minced garlic, ground cumin, salt, black pepper, and breadcrumbs. With the processor running, slowly drizzle in the light olive oil through the hopper, creating a smooth mixture.
   • Continue processing and add the wine vinegar in the same manner. This helps integrate the flavors evenly.

3. Process the Tomato Base:

   • Carefully add the cooled tomato mixture from the saucepan, along with the reserved tomato juice, to the food processor. Blend until the mixture is completely pureed and smooth.

4. Chill the Soup:

   • Pour the pureed soup into a non-metallic bowl. Cover and refrigerate thoroughly. Ideally, let it chill overnight to deepen the flavors and achieve the best texture.

5. Add Fresh Ingredients:

   • Several hours before serving (or the morning of), stir in the diced fresh tomatoes, finely diced red onion, and cucumber into the chilled soup. This adds a fresh, crisp texture to the gazpacho.

6. Serve Cold:

   • Gazpacho must be served very cold for the best experience. Serve it with garlic-flavored croutons for an extra touch of crunch and flavor.

Enjoy this delightful and refreshing gazpacho as a perfect accompaniment to your summer meals or as a stand-alone light and satisfying dish. 🌿🍴