Chilled soups scream summertime and gazpacho is the ultimate summer soup. During my trip to Spain I sampled a variety of Spanish gazpacho and not all of them were the same. One was served in a chunky form but the rest came to the table in the form of a smooth puree. Others were more peppery and one had the distinct addition of sherry. All excited my palate and I came home wanting to make my own but the weather just never seemed warm enough for a cold soup to entice me. Until recently that is.
This soup is very fast to put together. If you are feeling ambitious you can make your own tomato juice but I like to use low-sodium V-8 but any tomato juice you may prefer will work. This soup is really a salad you sip so feel free to add whichever vegetables you like or have on hand. Sometimes I add corn for added flavor and color. Because I was pureeing the soup I omitted it this time.
I served these with a double corn muffin that I adapted from a cornbread recipe. For my purposes I omitted the thyme and cooked the bread up in large muffin tins. I’m thinking that I could easily make mini muffins and serve them alongside the soup as the first course of a summer dinner.
4 cups tomato juice of your choice
1/2 cup dry sherry
2 cups chopped tomatoes
2 English cucumbers, peeled, seeded, and diced
1 red bell pepper, diced
1 green bell pepper, diced
1 large red onion, chopped
4 cloves garlic, minced
1/2 cup Italian parsley, minced
1/4 cup cilantro, minced
Juice of 1 lemon
Juice of 1 lime
3 tablespoons olive oil
2 tablespoons red wine vinegar
1 teaspoon fresh thyme, minced
1/2 teaspoon ground cumin
Dash cayenne pepper, or more to taste
Salt and pepper to taste
- Combine all of the ingredients in a large stock pot.
- If you prefer a smooth soup, use a stick blender to puree until smooth. You can also leave the soup in a chunky form or puree only a portion of the soup.
- Chill until very cold.
- Adjust seasonings to taste and serve.