Gazpacho: a cool 4th of July treat

July 1, 11:11 PMMiami Ethnic Foods ExaminerRose Y. Colón

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Gazpacho: an easy breezy treat

Are you tired of the same old BBQ recipes for the 4th of July? This holiday cool down with a tasty dish you can easily make in a blender.

Gazpacho is the perfect treat for beating the summer heat. This chilled vegetable soup, traditionally served in Spain, is a breeze to make.There are as many versions of gazpacho as there are cooks in Spain.

The following is a basic gazpacho recipe.  For a stunning presentation, save some vegetables to use as a garnish.  Finish it off with a little drizzle of extra virgin olive oil.

Traditional Spanish gazpacho            

• 6 large ripe tomatoes
• 2 green bell peppers
• 1 red bell pepper
• 1 seedless cucumber
• half of a small onion
• 1 garlic clove
• 2 slices of day old bread
• 1/4 tsp. red wine vinegar
• salt and pepper to taste
• extra virgin olive oil (for garnish)

To make:

Soak bread in a bit of water until it is moistened. Drain and set aside.

Chop all vegetables into small cubes (save some to use as a garnish). Put all vegetables in blender, add the vinegar and puree. Add a bit of water to facilitate blending until you reach a creamy consistency. Add the bread, puree and adjust seasonings.

Strain the gazpacho and chill until cool. Serve in small bowls or cups. Top with finely chopped vegetables and a drizzle of olive oil.

Fun fact: Experts believe the word "gazpacho" originates from the Mozarabic word "caspa." The latter referred to fragments of food,  particularly pieces of soaked bread.

Questions or comments? Contact me at rosecolon@gmail.com