My daughter has had the opportunity to spend the summer in Europe for school. While traveling, she stayed with a lovely family in Santander Spain, and was lucky enough to be served this gazpacho soup, which she though was the best she has ever tasted. The Sanchez’s were kind enough to share their recipe. With the abundance of fresh tomatoes and other summer veggies, I thought you might all enjoy this classic summer recipe too.
2 lb. fresh ripe tomatoes
1 small to medium size yellow onion
1 medium size cucumber
1 small apple, good choice: Pink Lady
1 medium size green pepper
2 cloves garlic
1 cup high-quality olive oil
Vinegar and salt to taste
16 oz. of filtered water
Optional: chives, cilantro, dill, avocado for garnish
Roughly chop the tomatoes, onion, cucumber, apple, green pepper, and garlic. Reserve a small amount of chopped tomato, onion, cucumber, green pepper, and apple to add back into the soup later.
In a Vitamix® blend the rest of the tomatoes, onion, cucumber, apple, garlic and green pepper until smooth.
Add all of the olive oil, the vinegar and salt starting with small amounts and adjusting for your taste. Be careful not to make it too strong with the vinegar! Blend again for a few seconds.
Add the water, and chill for 20 minutes.
Finely chop and add back in the reserved veggies, and serve.
You can garnish with diced avocado, a few cilantro leaves, or some chopped chives or dill.