By: Lynda Balslev | The Epoch Times
When the temperature soars, it helps to enjoy a meal that is cool and, well, liquid. In other words, it’s time for gazpacho.
Gazpacho is a raw, tomato-based soup swimming with chopped vegetables. Many versions call for blending or partially blending the soup, but I prefer to keep it chunky. You could call it a liquid salad. As salads go, it’s certainly healthy, and it’s also remarkably satiating, thirst-quenching, and refreshing to eat—or slurp.
The key to its flavour is a balance of sweetness, spice, piquancy, and heat, which creates a balanced and addictive bite. Aim for a variety of colours and satisfying crunch. Dice the vegetables in similar size so you can crowd as many as possible into one bite. Look to carrots and bell peppers for sweetness, citrus for acidity, and chile peppers for a kick of heat. Make the gazpacho a few hours ahead of serving to allow the flavours to meld and any veggie juices to release.
Summer Gazpacho
Active time: 15 minutes
Total time: 15 minutes, plus chilling time
Serves 4
- 1 quart unseasoned tomato juice
- 2 to 3 Early Girl or other vine-ripened tomatoes, stemmed and seeded, finely diced
- 1 English cucumber with skin, seeded, finely diced
- 1 large carrot, finely diced
- 1 large red bell pepper, stemmed and seeded, finely diced
- 1 medium poblano pepper, stemmed and seeded, finely diced
- 1/2 medium red onion, finely chopped
- 1 jalapeño pepper, stemmed and seeded, minced
- 1 large garlic clove, minced
- Juice of 1 lemon
- Juice of 1 lime
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon ground cumin
- 1 teaspoon kosher salt, or to taste
- 1/2 teaspoon freshly ground black pepper
- A few dashes of hot sauce
- 1 small handful of fresh cilantro leaves and tender stems, finely chopped
Combine all the ingredients except the cilantro in a large bowl and stir to blend. Taste for a balance of flavour and season with salt. The flavours will develop as it chills in the refrigerator. Stir it occasionally while chilling. Before serving, stir in the cilantro and taste again for seasoning.
Lynda Balslev is an award-winning writer, cookbook author, and recipe developer based in northern California. Visit TasteFood at TasteFoodblog.com
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