Summer is not officially over yet! So here’s a twist on gazpacho soup, ideal for an end of summer meal: Beef heart Tomatoes, bell pepper, garlic confit, and balsamic vinegar add a Mediterranean flair to this summery gazpacho, and it couldn’t be more simple to prepare—just mix, chill and serve.
The dish is a slightly spiced version of a classic cold vegetable soup. Its flavor are a mix of the sweet and tart, with fresh and dried tomatoes, cucumber, red bell pepper, and shallot that has been marinated in balsamic, olive oil, and even garlic confit. A Tabasco, salt, and freshly ground black pepper seasoning pulls all the ingredients together. Yet the recipe isn’t complicated—the only real labor involved is cutting the vegetables. Plus, it’s ideal for a crowd. You can prepare much of it ahead of time, and then serve the soup in individual glasses or verrines at the last minute. And if your dinner party grows larger than planned, add a bit more water and serve this cool and refreshing soup with nice crusty breadsticks alongside.
Ingredients list for the gazpacho soup
- 4 medium tomatoes, beef heart
- 2 wedges of dried tomatoes in oil
- 1/2 red bell pepper
- 1/2 cucumber
- 1 shallot
- 1 clove garlic confit
- 2 tablespoons olive oil
- 1/2 teaspoon balsamic vinegar
- A few drops of Tabasco
- 1 slice of stale country bread
- Salt and pepper
- 2/3 cup of water
1. Cut all the vegetables and place in a bowl. Add the crumbled stale bread and all other ingredients (except water) and mix well.
2. Let marinate for at least 1 hour.
3. Put everything into your blender and add water little by little until you get the desired consistency.
4. Place in the freezer 30 minutes before serving for a well chilled gazpacho.