Gazpacho is one of the best refreshing summer soups. For me the secret to a good gazpacho is adding a good Spanish sherry vinegar and using vine ripened tomatoes, which gives a fresh mediterranean taste. It can be rustic or it can be refined by straining and removing the tomato skins and seeds. Usually gazpacho is made with raw vegetables. Roasting the vegetables is a little extra work but I find that roasting the vegetables brings out their sweetness and flavor. I like to add sour cream and avocado and serve with tortilla chips for crunch. You can eat the gazpacho the same day, but it will taste better the following day. Recipe serves 3-4.
- Cut the tomatoes in half and remove the core. Top and tail the peppers and remove core and seeds. Peel the onion and slice in two, place the vegetable, including the garlic cloves in a bowl and toss with olive oil, season with salt and pepper, place in a roasting pan, uncovered. Pre-heat an oven to 350f and roast for about 40 minutes or until the peppers are charred and roasted, remove and leave to cool.
- Remove the skins from the peppers and place all the vegetables in a food processor, add the vinegar, V8 juice, hot sauce and cilantro. Process and taste, add salt and pepper.
- Let the gazpacho stand in the fridge for at least 1 hour before serving. Served garnished with chopped cilantro, sour cream, avocado slices and tortilla chips
- 2 lb vine ripenened tomatoes
- 1 hot house cucumber
- 2 red bell peppers
- 1 jalapeno pepper
- 1 large red onion
- 2 cloves garlic, peeled and chopped
- 1 bottle v8 vegetable juice
- 1/2 cup Spanish sherry vinegar
- 1 bunch cilantro
- 1 tsp hot peppers sauce
- olive oil or canola oil
- salt to taste