What do I love more about gazpacho? Eating it, or dreaming up ways to serve it? It’s a toss up!
While I’m not kicking off a chilled bowl of gazpacho off the table any day, why stick with bowls when there are oh-so-many ways to enjoy this superlative soup, a veritable celebration of summer!
How about hollowed-out bell peppers in yellow, orange and red? Or for those who love anything in miniature, hollowed out cucumber “shot glasses” are super-cute.
Serves 6-12, depending on serving vessel.
2 pounds Tomatoes, cut in half and de-seeded (try to remove the stem as you scoop out the seeds)
3 medium Cucumbers, de-seeded and roughly chopped
2 Red bell peppers, de-seeded and chopped
1 medium Red onion, chopped
For a delightful garnish, finely chop a little of each: tomatoes, cucumbers, bell peppers and a tiny bit of red onion. Then get ready to blend! Plan to do this in two batches. Place about half the remaining veggies in a blender with about ½ cup water. With the blender running, add a healthy pinch of sea salt, a lug of balsamic vinegar, a few turns of the mill of black pepper. How is it? Need anything else? Maybe a splash of olive oil to round out the flavor? Blend the second batch, pour into a bowl and season.
Chill: both you and the gazpacho.
For a spicier version: some Tabasco. How come? Because eating spicy ingredients in hot weather cools a Hipcook down!
For a naughtier version: if serving in shot glasses, float a bit of iced-vodka on the top of each glass. Now there’s a healthy refreshment!