Gazpacho Recipe

Inspired by Ole Tapas Lounge and Restaurant

Time20m

Serves4

(5 happy hour bar only) Spanish chilled tomato soup

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Ingredients

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Gazpacho Ingredients

6 cups Ripe tomatoes

1 cup Cucumber

1 cup Red bell pepper

1/2 cup Red onion

1 to taste Garlic clove

1/4 cup olive oil

2 tablespoons red wine vinegar

1 teaspoon Celtic sea salt

1/2 teaspoon black pepper

1/4 cup Fresh basil or parsley

1 cup Water

Method

Gazpacho Directions

Prepare the Vegetables

Wash all the vegetables thoroughly. Chop the ripe tomatoes, cucumber, red bell pepper, and red onion into smaller pieces for easier blending.

Blend Ingredients

In a blender, combine the chopped tomatoes, cucumber, red bell pepper, red onion, and garlic clove. Blend until smooth.

Add Liquid Ingredients

While blending, slowly add the olive oil, red wine vinegar, and water until the mixture reaches your desired consistency. You may adjust the amount of water based on how thick you prefer your gazpacho.

Season the Mixture

Add salt, black pepper, and fresh basil or parsley to the blender. Blend again briefly to combine the seasonings evenly.

Chill the Gazpacho

Transfer the gazpacho to a large bowl or container. Cover and refrigerate for at least 2 hours to allow the flavors to meld and the soup to chill.

Serve

Stir the gazpacho before serving. Serve chilled in bowls or glasses, garnished with additional chopped vegetables or herbs if desired.