Gazpacho
As the summer marches on and the days get hotter, refreshing fare to cool our palates tend to become repetitive. No offense to common warm weather cuisine staples but how many types of potato and macaroni salad made an appearance at your last gathering? When it’s too hot to fire up the grill, stir up the cookout competition with one of these cold soup recipes from Chef Rodney.
Gazpacho
As the summer marches on and the days get hotter, refreshing fare to cool our palates tend to become repetitive. No offense to common warm weather cuisine staples but how many types of potato and macaroni salad made an appearance at your last gathering? When it’s too hot to fire up the grill, stir up the cookout competition with one of these cold soup recipes from Chef Rodney.
Open in Cookpad AppSteps
- 1
1. In a large bowl, combine tomatoes, cucumber, garlic, basil, rosemary, vinegar, and 2 tablespoons of olive oil. Toss to combine well. Marinate for at least 1 hour or up to 4 hours.
- 2
2. In a sauté pan, heat the remaining tablespoon of olive oil. Sauté the shallots, leeks, and onion without color until soft, about 10 min.
- 3
3. Add the onion mix to the tomatoes along with the water.
- 4
4. Puree until smooth and strain through fine strainer.
- 5
5. Season to taste with vinegar, salt and pepper.
- 6
6. Allow to chill completely before serving.
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