Last month, the Blogging Marathon team had their mega marathon of thalis. I wouldn’t want to talk about it, because it gives me goosebumps. I feel ashamed how lazy I am when compared to them, but secretly I envy and admire them for putting up such beautiful plates of food for their family that then ended up on their blog. The BM marathon happens two times every year, but with too much on my plate, I have never been able to participate. I am hoping maybe I can tick that off my bucket list in 2021, who knows? 😉 For the time being, let me be satisfied with two weeks of Blogging Marathon. This month is edition #117 and for this week, the theme I chose was “No Cook Recipes” and the first recipe that popped up in my mind – the Gazpacho!
I have been wanting to make this raw tomato soup, that is intrinsic to Spanish cuisine, for a really long time. But somehow it just never happened. I wish I could explain that better. Hehe… Soups that absolutely need no cooking are a bliss for hot summer nights and Gazpacho is just one of them! Some simple ingredients – plump and juicy tomatoes, a nice little red bell pepper or capsicum and a watery cucumber mixed with some essentials, and you have this soup ready in no time. I tried tasting it right off the jar and it was delicious, however as it sat in the fridge, it got even better after all the flavors got some time to mingle and settle.
Some Gazpacho recipes use a slice of stale bread to give some body to the soup, but I felt the vegetables added itself provides a lot of body. I added some chicken stock to my soup, which is not a part of an actual recipe, but it gives a delicious edge, so do it if you would like to. The soup is served cold with toppings of your choice, like some chopped coriander, mint or parsely, diced onions or peppers, a dash of olive oil and some cream, or a simple crushing of whole black pepper! By the way, before I move on to the recipe, this is not the only no-cook soup I have made. Do check out this delicious cucumber soup as well…
Easy Gazpacho | Chilled Tomato Soup
- 2 large tomatoes chopped
- 1 small red bell pepper cleaned and chopped
- 1 small cucumber peeled and chopped
- 2 gloves garlic peeled
- 1 small onion peeled and chopped
- 2 tbsp olive oil
- 2 tbsp apple cider vinegar
- 1 tsp dried basil
- 1/2 tsp cumin
- 1 tsp paprika optional
- 1/2 cup stock optional - refer notes
- Salt and pepper to taste
- Add all ingredients into a jar and using a stick blender, blend till smooth. Alternatively, you could use the blender. Check seasoning.
- Keep refrigerated for a couple of hours for the flavors to settle.
- Serve cold, with or without toppings.