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Trying to Cool Down From the Summer Heat? This Recipe for Authentic Gazpacho Should Do the Trick!

Served in frosted glasses or chilled tumblers, gazpacho is the perfect dish to whip up when it is too hot to cook, but you’re still craving something delicious from your very own fully equipped kitchen in at The Augusta, the premier apartments in North Houston.

Gazpacho is everywhere in Seville, Spain, where this recipe comes from, but this version differs from the interpretation of the cold soup often served in the United States. The recipe below mimics the traditional version and is a creamy, orange-pink rather than a lipstick red. The emulsion of tomato, cucumber, and olive oil produces the right color and a smooth, almost fluffy texture that you’ll come back to each summer. If you’re interested, read on for the ingredients and directions below:

Ingredients:

• 2 lbs. red tomatoes, cored and roughly cut into chunks
• 1 Italian frying pepper, seeded and roughly cut into chunks
• 1 cucumber, about 8 inches long, peeled and roughly cut into chunks
• 1 small mild onion (white or red), peeled and roughly cut into chunks
• 1 clove garlic
• 2 teaspoons sherry vinegar, more to taste
• Salt
• ½ cup extra-virgin olive oil, plus, more to taste and for drizzling

Directions:

1. Combine tomatoes, pepper, cucumber, onion, and garlic in a blender, or if using a hand blender, in a deep bowl. Blend at high speed until very smooth, at least 2 minutes, pausing occasionally to scrape down the sides with a rubber spatula.
2. With the motor running, add the vinegar and 2 teaspoons of salt. Slowly drizzle in the olive oil. The mixture will turn bright orange or dark pink and become smooth and emulsified, like a salad dressing. If it still seems watery, drizzle in more olive oil until the texture is creamy.
3. Strain the mixture through a strainer or a food mill, pushing all the liquid through with a spatula or the back of a ladle. Discard the solids. Transfer to a large pitcher – preferably glass – and chill until very cold, at least 6 hours or overnight.
4. Before serving, adjust the seasonings with salt and vinegar. If soup is very thick, stir in a few tablespoons of ice water. Serve in glasses, over ice if desired, or in a bowl. A few drops of olive oil on top are a nice touch.

Mix-up something scrumptious tonight with this special recipe provided to you by The Augusta, a community of pet-friendly apartments in Houston and put our updated, fully equipped kitchens to good use!

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