Gazpacho, also called Andalusian gazpacho, is a cold, refreshing soup made of raw, blended vegetables. Popular in the hot summer months, it’s a classic of Spanish and southern Portuguese cooking.

Ingredients

  • 6 ripe tomatoes (about 3 pounds), peeled and chopped (yields about 6 cups)
  • 1 red onion, finely chopped (about 1 1/4 cups)
  • 1 cucumber, peeled, seeded, and chopped (about 1 cup)
  • 2 sweet red or green bell peppers, seeded and chopped (about 1 cup)
  • 2 stalks celery, chopped (about 1 cup)
  • 1-2 tablespoons chopped fresh flat-leaf parsley
  • 2 tablespoons chopped fresh chives
  • 2 tablespoons fresh chervil or lovage or cilantro (choose to flavor to your taste)
  • 1 clove garlic, minced (about 1 teaspoon)
  • 1/4 cup red wine vinegar
  • 1/4 cup extra virgin olive oil
  • 1 tablespoon freshly squeezed lemon juice
  • 2 teaspoons sugar (more may be needed to balance out the acidity of the tomatoes, add to taste)
  • Salt and fresh ground pepper to taste
  • ½ to 1 teaspoon chipotle pepper (vary this depending on how spicy you like it; omit if you don’t want heat) 
  •  2 cups tomato juice (or 1 15-ounce can crushed tomatoes if you don’t have tomato juice)

Instructions

Place all ingredients in a large bowl. Use an immersion blender or blend in batches, to desired smoothness. If you prefer gazpacho somewhat chunky, only pulse a few times in the blender. Chill and serve garnished with chopped cucumbers, tomatoes, and parsley.

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