Gazpacho is a well known Spanish tomato soup that is served cold. It’s a great light lunch with some crusty bread. When my mom and I went to Spain, we ate this for many lunches because it was so hot in the middle of the day and this was refreshing and easy to find. Traditionally gazpacho includes cucumbers, but it’s a flexible soup. Add cucumbers to this recipe if you have them. I decided to make gazpacho because green bell peppers are finally available in town and that’s an essential ingredient for me. You can change the proportion of tomatoes to tomato juice if you want. It would be easy because 1/2 kilo of fresh tomatoes is equal to about 2 cups juice. This recipe is sour, and it’s supposed to be, but add the lemon juice and vinegar at the end so that you can adjust the sourness to your tastes.
- 2 C tomato juice
- 1/2 kilo tomatoes, chopped (peeled and seeded if you want a smoother soup)
- 1 onion, chopped
- 4 green onions, chopped
- 2 green peppers, seeded and chopped
- 1 hot pepper (optional)
- 2 garlic cloves, chopped
- 1/4 C basil or cilantro (I used basil)
- 1 t sugar
- 1 t salt
- ground black pepper to taste
- 2 T olive oil
- 2 T lemon or lime juice
- 1 T vinegar
- Put everything (except the vinegar and lemon juice) into a large bowl or pan and blend with a handheld blender. Alternately, blend in batches with a standard blender.
- Add lemon juice and vinegar to taste. Add more salt if desired.