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Summer is on the way and with that comes fresh ingredients. That’s a key for high quality Gazpacho. Here’s my quick recipe.

  1. Quarter the cucumber, pepper, onion and tomatoes and puree in a blender.
  2. Add juice from 1 lime, salt/pepper, paste, and olive oil. Pulse a few more times until it’s smooth.
  3. Place in the refrigerator for at least 2 hours.
  4. Serve soup in chilled bowls, garnish with chives or cilantro, and serve chopped vegetables and croutons as accompaniments.
  5. An extra touch for presentation: add 1 ice cube to soup bowl just before serving. Can also be served in amuse glasses for a fresh taste to a summer get together.


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