Chilled Gazpacho Soup

In this delightful culinary escapade, fresh tomatoes, crisp cucumbers, and zesty bell peppers team up like a squad of superheroes ready to rescue you from the clutches of a sweltering day. It’s like your garden decided to throw a summer soirée and invited all the best ingredients to the party.

So, here’s to Chilled Gazpacho Soup – a dish that’s as breezy as a British summer afternoon and as tangy as your wittiest retort. Your soup game just got a cool upgrade, and your taste buds? Well, they’re probably doing a salsa in appreciation.

Ingredients:

• 6 ripe tomatoes, finely chopped
• 1 cucumber, peeled and diced
• 1 red bell pepper, deseeded and chopped
• 1 small red onion, finely chopped
• 2 cloves of garlic, minced
• 600ml tomato juice
• 2 tbsp red wine vinegar
• 2 tbsp extra virgin olive oil
• A pinch of cayenne pepper (optional for a touch of heat)
• Salt and freshly ground black pepper, to taste
• Ice water, if needed, to adjust consistency
• Fresh parsley or basil, for garnish
• Croutons, to serve

Preparation Time: 20 minutes (plus chilling time of at least 2 hours)

Instructions:

1. Prepare the Vegetables: Begin by washing and finely chopping the tomatoes, cucumber, red bell pepper, and red onion. Peel and mince the garlic cloves.
2. Blend: In a large blender or food processor, combine the chopped tomatoes, cucumber, red bell pepper, red onion, and minced garlic. Blend until the mixture achieves a slightly chunky texture. For a smoother gazpacho, you can blend further until the desired consistency is reached.
3. Season and Mix: Pour the blended mixture into a large mixing bowl. Stir in the tomato juice, red wine vinegar, and extra virgin olive oil. Season with salt, freshly ground black pepper, and a pinch of cayenne pepper if you prefer a touch of heat.
4. Adjust Consistency: If you find the gazpacho too thick for your liking, you can add a bit of ice water, a tablespoon at a time, stirring and checking the consistency until it’s just right.
5. Chill: Cover the mixing bowl with cling film or a lid and refrigerate for at least 2 hours. This allows the flavours to meld beautifully. Overnight chilling is even better if you have the time.
6. Serve: Once chilled, give the gazpacho a good stir, then ladle it into individual bowls or glasses. Garnish with a sprinkle of freshly chopped parsley or basil and serve with a side of croutons for a delightful crunch.

Note: Gazpacho is best served cold and is a refreshing starter or light lunch, especially on warmer days. Enjoy your culinary journey to Andalusia without leaving your own kitchen!