Green Bee Gazpacho
Cool Down with Green Bee Gazpacho: A Vibrant Summer Soup
Summer heat got you down? Craving something refreshing, flavorful, and easy to make? Look no further than our Green Bee Gazpacho! This isn’t your traditional red gazpacho; we’re embracing the vibrant green of summer produce for a unique and incredibly delicious chilled soup.
Gazpacho, originating from Andalusia, Spain, is traditionally a no-cook soup – perfect for those hot days when you don’t want to spend hours in the kitchen. Our Green Bee Gazpacho stays true to that spirit, relying on the natural sweetness of ripe tomatoes, crisp cucumber, and a touch of heat from padrón peppers. The result is a bright, flavorful, and incredibly satisfying soup that’s as good for you as it tastes.
What makes this gazpacho special? We’re using Green Bee tomatoes, known for their exceptional sweetness and vibrant color. Combined with the mild heat of padrón peppers (don’t worry, they’re usually mild, but you might get a spicy one!), this gazpacho is a delightful explosion of flavor. The sherry vinegar adds a lovely tang, while the extra virgin olive oil provides a silky smooth texture.
Is this gazpacho spicy? It depends on your padrón peppers! Most are mild, but occasionally you’ll get one with a kick. If you’re sensitive to spice, you can remove the seeds from the peppers before blending.
Can I make this ahead of time? Absolutely! In fact, gazpacho tastes even better after it’s had a chance to chill for a few hours (or even overnight). This allows the flavors to meld together beautifully.
What can I serve with this gazpacho? Gazpacho is a complete meal in itself, but it also pairs well with crusty bread, grilled shrimp, or a simple salad. A drizzle of high-quality olive oil and a sprinkle of fresh parsley are the perfect finishing touches.
Ready to beat the heat with a bowl of sunshine? Let’s get blending!
Frequently Asked Questions
Q: What are padrón peppers?
A: Padrón peppers are small green peppers originally from Padrón in Galicia, Spain. They’re typically blistered and served as tapas, but they’re also delicious in gazpacho.
Q: Can I substitute other tomatoes if I can’t find Green Bee tomatoes?
A: While Green Bee tomatoes offer a unique sweetness, you can substitute other ripe, flavorful tomatoes like heirloom tomatoes or Roma tomatoes. You may need to adjust the seasoning to taste.
Q: I don’t have sherry vinegar. What can I use instead?
A: You can substitute red wine vinegar or white wine vinegar, but sherry vinegar adds a distinctive flavor that’s worth seeking out if possible.
Q: Can I use a food processor instead of a blender?
A: Yes, a food processor will work, but you may need to process for a longer time to achieve a smooth consistency. You may also need to strain the gazpacho through a fine-mesh sieve to remove any seeds or skins.
Green Bee Gazpacho
Ingredients
- 4 each padrón peppers
- 2 1/2 pounds Green Bee tomatoes, chopped
- 1 each English cucumber, peeled and chopped
- 1 small sweet yellow onion (like Vidalia or Maui)
- 1 clove garlic
- 1/4 cup sherry vinegar
- 1/2 cup extra virgin olive oil
- to taste Salt and pepper
- for garnish Chopped parsley
Instructions
- Combine peppers, tomatoes, cucumber, onion, garlic, and vinegar in a blender. Purée until smooth.
- Add the oil and purée just to incorporate. Don’t overprocess.
- Strain through a chinoise and season to taste with salt and pepper.
- Refrigerate until well chilled. To serve, garnish with a drizzle of olive oil, diced tomatoes, and parsley.
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