With tomatoes finally in season and the sun out, there's no better time for gazpacho. The refreshingly cool soup is perfect for hot days and packs a load of flavor, and antioxidants. Also, to be honest, sometimes it's so hot, I don't even feel like chewing. This is where gazpacho becomes even more useful. The key to this recipe is fresh, ripe, tomatoes, not the canned stuff. In the words of my beloved mother, "If you're gonna do it, do it right."
For more texture, you can add shrimp to your soup once it has chilled. I prefer the smooth tomato flavor without any distractions though.
- 6 ripe tomatoes, peeled and chopped
- 1 cucumber, peeled, seeded and chopped
- 2 stalks of celery, chopped
- 1 clove of garlic, minced
- Salt and pepper to taste
- 2 tbs of fresh parsley
- 1 tbs of sherry vinegar
Mix all ingredients in blender to desired consistency. Cover in airtight container overnight to let the flavors blend. Serve with a chunk of crusty bread. Enjoy!