Gazpacho is a classic summer dish filled with a cornucopia of garden bounty. This delicious chilled soup, originating from Spain, was the food of the field worker and comes loaded with heat loving veggies like tomatoes, garlic, cucumbers, and bell peppers.
We are grateful to our friend and neighborhood chef, Mary Beth Magee for sharing this recipe with us. Enjoy!! This vegan raw delight is basically a “liquid salad” served in a bowl and can be embellished with all kinds of extra goodies!
Prep Time: 20 minutes
2-3 heirloom tomatoes
1 red bell pepper
1/2 -1 spicy pepper (jalapeno, mexican chili, etc..) Optional
1 small white onion
1 clove garlic
1/2 cup cold water
1 Tbls extra virgin olive oil
sea salt to taste
Roughly chop vegetables and put in blender, add water and blend to a puree. Add more water if necessary to achieve desired consistency. Blend in olive oil and salt. Chill soup.
Pour soup in bowl and garnish with chopped avocado, peeled and chopped cucumber and a drizzle of very good extra virgin olive oil. I use locally grown Colline di Santa Cruz by Valencia Creek Farms.
Serve soup in bowl with fresh corn polenta and sauteed wild gulf shrimp.