As we’re officially in the fall season, I reminisce about one of my favorite summer dishes, the chilled, refreshing Andalusian Gazpacho Soup. So full of goodness and flavors, tastes even better after a long trail run! What are your favorite summer “food” memories?
Gazpacho Soup Ingredients
1 1/2 lbs vine-ripened tomatoes, peeled, seeded and chopped
1 cucumber, peeled, seeded and chopped
1 red pepper, seeded and chopped
1 yellow pepper, seeded and chopped
1 orange pepper, seeded and chopped
1 garlic clove, chopped
1 red onion, chopped
1 lime, juiced
2 tbsp balsamic or white wine vinegar
2 tbsp virgin olive oil
2 tbsp Worcestershire sauce
Salt, to taste
Black pepper, to taste
Preparing the Tomato Base
Bring a 6-quart pot half-way full of water to a boil (water should cover the tomatoes once placed in boiling water).
Score the tomato skins with an “X” using a paring knife on the bottom of the tomatoes. Gently drop the tomatoes in the boiling water for 15-20 seconds.
Remove and transfer to an ice bath and allow to cool (approximately one minute). The tomato skins should be partially separated from the flesh. Drain in a colander.
Peel, core and seed the tomatoes. Chop the seeded tomatoes. When seeding the tomatoes, place the seeds and pulp in a fine mesh strainer over a bowl to catch the juice.
Combine the seeded, chopped tomatoes and tomato juice in a blender (I use a Ninja Professional BL660 blender, but any countertop blender will do).
Preparing the Remaining Ingredients
Cut the bell peppers in half and remove seeds. Rinse. Chop the peppers.
Peel, seed and chop the cucumber. Chop the red onion and garlic.
Combine the ingredients in a large bowl and season with fresh lime juice, vinegar, olive oil, Worcestershire sauce, and salt and pepper, to taste.
Add and stir in the tomato base until well-combined using a large serving spoon.
Chill and Serve the Gazpacho Soup
Chill for 1-2 hours, and serve. Decorate with basil leaves or croutons.