I haven’t had a whole lot of gazpacho (aka cold soup) in my day, which is partly why I wanted to make this recipe. The other part is that I watched Giada make it during one of her Giada at Home episodes and it seemed easy-peasy. Those food shows, guys. They reel you in so hard, you don’t even know what hit you!
This raw soup is spicy and refreshing at the same time.
1 garlic clove
1 jalapeño pepper
1 serrano chile
2 pints cherry tomatoes
2 tbsp apple cider vinegar
3 tsp hot sauce
croutons (to garnish)
grated parm (to garnish)
The directions are really quite simple. You’re going to layer the ingredients in the blender in the order that I have listed above. Make sure to cube or chop up the cucumbers, shallot, and peppers so it’s easy for the blender to puree. The puree setting is the one that worked best for me.
After your ingredients are blended, chill the gazpacho for at least two hours before serving. Garnish with croutons and freshly grated parm. This is the perfect appetizer to serve on a hot day, perhaps with a dollop of sour cream to cut the spice. Who would have thought we’d be enjoying soup during the summer?!Back to Blog