Our family loves soup. In the winter I make a big pot of soup about every other day. I really had dismissed the idea of making soup since it’s been so hot all summer. Colorado residents have endured sweltering heat for nearly two months now. Seems that every record in the book has been broken. Who wants to add more heat to the globe?
Hot soup has been out of the question. But for centuries people in Spain have been preparing Gazpacho. Our family had the pleasure to visit Spain this year. Gazpacho is a cold vegetable soup that is served during the hot summer months in Spain. It is very refreshing and a great vegetarian summer dish.
This recipe is a bit labor intensive because it involves a lot of chopping. Other than that you will love it because it will not warm up your kitchen one bit. Make a big pot of it. Maybe you want to double the portion for company or in order to have some left over. Gazpacho’s flavor is even better after chilling in the refrigerator for a day or two!
- 4 cups tomato juice
- 2 cups chopped fresh tomatos from your garden
- 1/4 cup of finely cut onions
- 2 spring onions, white part only, minced
- 1 green bell pepper, seeds removed, diced
- 1 small cucumber, seeds removed, diced
- 1 jalapeno minced
- 1 clove of garlic, finely minced
- 1 tablespoon basil
- 1 tablespoon cilantro
- 1/2 teaspoon cumin
- 1 tablespoon olive oil
- 1 teaspoon honey
- salt and pepper to taste
Put the tomato juice in a large non-reactive pot or the bowl you are going to serve the soup from. Add all the other ingredients and stir. Chill in refrigerator. If you prefer your soup without chunks you can run it through a blender. We had the chopped version on the first night. After sitting in the refrigerator over night I took the soup out and blended it with an immersion blender. It was much better that way! I loved it.
Spaniards like to add breadcrumbs to it. I prefer this pure vegetable version. It tasted fantastic with the vegetables harvested fresh from the garden.