It’s summertime and the only soup we think about is gazpacho. Gazpacho originated in the Andalusia area of southern Spain. Its base consists of tomatoes that are pureed and mixed with other vegetables and seasonings.
You can serve it as a starter or as meal.
In this recipe, the tomatoes are roasted, which deepens their flavor. But if you like, you can simply puree fresh tomatoes or even use canned. This recipe also has tomato or vegetable juice. Look for juice labeled low- or reduced sodium. This gazpacho has plenty of flavor on its own without adding more salt.
Today’s recipe is best chilled to meld the flavors. But if you’re in a hurry, it’s just as good served once you make it.