The classic tomato-based cold Spanish soup never fails to please—and refresh. It’s a great way to use the delicious tomatoes of summer; in fact, summer doesn’t feel complete if I haven’t made gazpacho at least once or twice. It goes well with pasta dishes, potato salads, and grilled vegetables.
- 1 pound or so lush, ripe tomatoes, cut into large chunks
- 2/3 large cucumber, peeled and cut into chunks
- 2/3 large green or red bell pepper, cut into chunks
- 2 scallions, cut into several pieces
- Handful of cilantro or parsley sprigs
- 1 tablespoon chopped fresh dill, or 1 teaspoon dried
To finish the soup:
- 1/3 large cucumber, peeled and finely diced
- 1/3 large green or red bell pepper, finely diced
- 1 to 1 1/2 pounds tomatoes, finely diced (try using a variety of tomatoes,
including heirlooms, sweet grape tomatoes, etc.)
- 1/2 cup peeled and finely diced carrot, optional
- 1 cup lightly cooked fresh corn kernels, optional
- Finely chopped fresh cilantro
- Juice of 1/2 to 1 lemon, to taste
- 2 teaspoons chili powder, more or less to taste
- 1 teaspoon sweet paprika
- Salt and freshly ground pepper to taste
Place all the ingredients for the soup base in a food processor or blender. Puree until fairly smooth, then transfer to a serving container.
Add the remaining ingredients, reserving some of the tomatoes, optional corn kernels, and cilantro or parsley to use as garnish. Stir together, then stir in a cup or so water, to thin the consistency of the soup a bit.
Cover and refrigerate for at least an hour before serving. Adjust the consistency if need be, then taste to adjust the seasonings.
Per serving: Calories: 68; Total fat: 1g; Protein: 3g; Fiber: 4g; Carbs: 16g; Sodium: 35mg
- Here are more recipes for cold summer soups.