When it gets so hot I can’t be fussed to turn on the stove or the oven, nothing says summer like gazpacho. This recipe is simple, nutritious, and oh so refreshing. There are only a handful of ingredients, so use the highest quality possible, especially the olive oil!
1/2 cup of EVOO may sound like a lot of oil, but it really changes the consistency and adds to the creamy texture. If you must reduce it, I suggest reducing it by no more than a third. After all, Gazpacho without oil is basically salsa.
I like to garnish the soup with sliced cherry tomatoes and diced cucumbers for a little extra bite, plus a few leaves of fresh basil.
- Place all ingredients in a food processor and blend until finely pureed.
- Taste and season with extra salt and peperoncino if needed.
- Refrigerate for about 3 hours or until chilled.
- Serve with sliced cherry tomatoes, diced cucumber, fresh basil leaves (torn if large), and a generous swirl of Olivando EVOO.
This recipe will keep for 3 days in the fridge, if it lasts that long. That’s it – it’s so simple you hardly even need a recipe!