Eating gazpacho transports me to Malaga, Spain on a hot summer day. Do you have taste memories? Food is one of my favorite ways to relive special moments in my life.
I was first introduced to gazpacho by my mother. She made it without fail every summer. I love how simple and easy it is to make and it is the absolute best way to use lots of end of summer tomatoes. The ingredients here serve more as a guideline than a formula. The only must is the tomato of course! Use what you have available. Cucumber, celery and any type of pepper work well (even jalapenos if you like it spicy). Day old bread can also be added to make this soup a little more “meaty” in texture.
This chilled tomato soup is a classic spanish dish that has really become popular with the rise of Tapa’s restaurants. I love the addition of a touch of coconut milk. It’s a great way to add a creamy flavor without dairy and coconut milk pairs very nicely with the garlicy tomato flavor.
What is your favorite chilled soup?
What other ways do you use large amounts of tomatoes?
- 3 pounds beefsteak, heirloom or any slicing tomato, core removed
- ½ cup cherry tomatoes
- ½ medium bell pepper, deseeded
- 2 garlic cloves, peeled
- ½ small yellow onion, rough chopped
- 2 teaspoons salt
- 3 tablespoons olive oil
- ¼ cup coconut milk
- Place all ingredients in a food processor or blender and process on high until smooth and well incorporated. (If all of the ingredients won't fit all at one time, blend tomatoes in 2 batches and stir everything together in a large bowl.) Taste and adjust salt to liking
- Cover soup and chill in the refrigerator for at least 2 hours. Serve in cold soup bowls, drizzle with coconut milk if desired.