Gourmet Soups, Stews, & Bisques
This summer favorite originated in Spain, but has been tweaked by generations of cooks across the globe. Here is our favorite version, full of fresh tomatoes, cucumber, bell pepper, and red onion, flavored with herbs, garlic, and a splash of balsamic vinegar.
2 cloves garlic
2 1/2 pounds tomatoes, cored and cut in chunks
1 cucumber, seeded and cut in chunks
1 yellow bell pepper, seeded and cut in chunks
1 small red onion, trimmed and cut in chunks
2 thick slices country white bread, crusts trimmed off
2 tablespoons balsamic vinegar
2 tablespoons olive oil, plus additional for garnish
3 tablespoons chopped fresh herbs (basil, parsley, cilantro, mint, or a combination)
3/4 ounce Veggie-Stock Gold® dissolved in 2 cups hot water
Salt and ground black pepper
Sour cream or Greek yogurt, for garnish
Mince the garlic by dropping the cloves into a food processor or blender with the machine running (see note below). Add the tomatoes, cucumber, bell pepper, red onion, bread, vinegar, oil, and herbs, and purée until you reach the consistency you prefer, chunky or smooth.
Add one cup of the reconstituted Veggie-Stock Gold® and pulse to blend. Add more of the stock to thin the soup as needed. Season to taste with salt and pepper. Chill the soup untli cold, about 2 hours or up to overnight.
Before serving, taste and season with additional salt and pepper as needed. Serve the gazpacho in chilled bowls with a spoonful of sour cream or Greek yogurt in the center, drizzled with olive oil.
If you want a silky smooth soup, use a blender; food processors produce a coarser texture.