It is starting to be the time of year when I just can’t get enough tomatos. Whether they come from the market, the grocery store or the organic delivery box, they are fresh, ripe, sweet and juicy! To celebrate the deliciousness of these tomatos I thought I would make a homemade gazpacho soup. This is one product that you can buy prepared in Spain, and it is actually quite good, but so is the homemade stuff, even if it takes longer and costs a bit more.
I like to make my gazpacho chunky, because you can see the beautiful array of colors: green parsley and bell pepper, red tomatos, purple onions. Of course the children will only eat it in the pureed form, otherwise it looks too much like raw vegetables, which of course it is:)
- 1 kilo ripe tomoatos, peeled
- 1/2 cucumber, peeled and chopped
- 1/2 green bell pepper, chopped
- 1/2 purple onion, chopped into tiny pieces
- 1/2 leek, white part cut thin
- 1 clove garlic, minced
- 1 tbsp fresh mint, chopped
- 1-2 tbsp fresh parsley chopped
- 1 tbsp good quality olive oil
- 1-2 tbsp red wine vinegar, to taste
- juice of 1/2 lemon, fresh squeezed
- salt to taste
- croutons, and extra veggies, to top the soup.
Purée part or all of it, if you want, with an immersion blender. Cover and chill the soup until very cold before serving.