Mother’s Day is almost here, and when it’s time to cook for my sweet mom, I always want to prepare something light, fresh, and full of flavor: soups, salads, sandwiches, or some scrumptious combination.
Garden-fresh Gazpacho is the perfect way to kick off your Mother’s Day feast or any party! Gazpacho is bright, vibrant, and bursting with garden vegetables. This crave-able concoction is always best in the late spring when flavor-packed tomatoes become available.
Gazpacho is traditionally a Spanish dish, but it is also prevalent in France, especially in the Provençal region, where fresh vegetables abound. This is my recipe, tried, refined, and true, taken from a cooking class many years ago in the South of France.
You may be surprised by a few things in the recipe; serrano peppers are added for warmth and interest, and the slice of white bread is added for body and creaminess. You’ll need a great blender to do this recipe justice.
Did you know that you can make Gazpacho several days before serving it? It keeps well in the refrigerator. I love reaching in for a shot of this soup when a hunger pang presents itself.
For a fun twist, one of my favorite ways to serve this recipe is in shot glasses. Gazpacho shooters are the ideal way to start any gathering!
Garden Fresh Gazpacho Recipe
2 1/2 pounds fresh Campari tomatoes, cored and chopped
2 medium cucumbers, peeled and chopped
1/2 medium red onion chopped
2 cloves of garlic
2 serrano peppers, seeds and membranes removed
3 tablespoons red wine vinegar
1/4 cup extra virgin olive oil
1 slice white bread, crust removed
salt and pepper to taste
Garnish
Chopped cherry tomatoes and cucumber
Add all ingredients to a blender and process until very smooth. Check seasoning and season to taste. Serve the Gazpacho at once, with tomato and cucumber garnish, or store in the refrigerator for up to 4 days.
Let me know how you like this recipe!
XOXO
Lorie
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Gazpacho Shooters photo by Liz Labianca @lizlabianca.
