Fast Easy Gazpacho Soup Recipe
Fast easy gazpacho soup recipe!
It’s summer and I made my bi-weekly trip to the vegetable market. I checked the bargain produce bin, and there are 4 pounds of heirloom tomatoes in a bag and they are cheap! Score! I immediately think of cold gazpacho soup. Yum. Too bad I have never made cold gazpacho soup.
I opened the bag of tomatoes, and they were beautiful. Only one tomato was squashed, and the rest were perfectly ripe. I made my recipe “backwards” from anything I read, because I didn’t want my soup to be too smooth. I like texture. So I blended the “dressing” part of the soup first, and then added the bigger vegetables second. Since I don’t have a really large blender, I blended Step One and Step Two ingredients together. I didn’t have room to blend all the tomatoes at the same time. Of course I didn’t realize this until the contents of the blender had overflowed onto the counter. I poured the soup from the blender into a container to chill it, and chopped the remaining tomatoes in the blender and stirred them into the soup container. It came out just fine, and I was done in 10 minutes, with an extra 2 minutes for blender-overflow-counter- cleanup. When it came time to serve the soup, my middle daughter Lulu decided the bowl looked too plain. She said, “Mom, you need to garnish.” Yes Lulu, your mom can do advanced quadratic equations, but she can’t garnish. So Lulu took matters into her own hands, and garnished the easy gazpacho soup with cilantro. It’s nice to be upstaged by an eight year old.
Fast Easy Gazpacho Soup RecipeIngredients:Step One in blender 1. Juice of one lemon 2. 2 tablespoons fresh cilantro 3. 3 tablespoons red wine vinegar 4. 1 teaspoon sugar 5. ½ teaspoon salt 6. ½ teaspoon ground pepper 7. 1 teaspoon chopped garlic (2-3 cloves) 8. 1 green onion bulb – root chopped off, coarsely chopped Step Two in blender
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