I still remember the first time I had gazpacho. My father and I were traveling through Andalusia (South of Spain).
We just checked into this tiny bed and breakfast after climbing the mountains of the gorgeous Sierra Nevada. We had passed through some smaller villages that smelled of jamón serrano ham. When we finally arrived in the middle of nowhere, our hosts prepared for us the most delicious green gazpacho soup and rustic bread. I was not kosher back then, so we ate up!
Every time I make it, I have to think of my dad… he passed away more than five years ago and this trip is one of my favorite memories!
Now we are having this soup all summer long — a lot of times with vegetables from our own garden. We love it because it is very refreshing, quickly made soup that can be easily prepared ahead of time and makes a fantastic “bagged” lunch for work.
The secret is simplicity and fresh ingredients. I add lots of cucumbers, zucchini, and even corn to tame the acidity of the tomatoes a little.
If you are planning the take them with you for work or while traveling, fill them into wide-mouth 8oz jars and store them in the fridge for up the 3 days. The soup will separate into solid components and water – so just shake it before eating it.
- 10 Ripe Tomatoes On The Vine
- 2 Medium English Cucumbers
- 1 Large Zucchini
- 2-4 Cloves of Garlic
- 2 Tbsp. Extra Virgin Olive Oil
- 1 Ear of Fresh Corn
- Salt & Pepper To Taste
- Fresh Parsley
- Wash all vegetables thoroughly.
- Roughly chop them and add them in a clean metal high pot.
- Add parsley, oil and seasoning.
- Blend it with an immersion blender until it is smooth.
- Serve cold.
I really hope, you enjoy this recipe and make it part of your summer. I know, I cannot wait for our home-grown tomatoes and cucumbers to become gazpacho!