Flavors Worth Savoring
Summer Gazpacho – A Chilled Soup Influenced by Abiotic Factors
Course: Side dishCuisine: SpanishDifficulty: EasyServings
4
servingsPrep time
30
minutesCalories
100
kcalThis Summer Gazpacho is a refreshing, chilled soup that embodies the influence of abiotic factors like temperature and water. As a no-cook dish, it leverages seasonal temperature to offer a cooling meal during hot weather, making it ideal for summer. Gazpacho also features water-rich ingredients like tomatoes and cucumbers, which are key to its hydrating nature. By relying on the fresh, sun-ripened produce of the warm season, this soup highlights the role of sunlight and water availability in growing the flavorful vegetables used. It’s an excellent example of how abiotic factors, such as climate and hydration, influence both the ingredients and the way the dish is served.
Ingredients
6 ripe tomatoes, roughly chopped
1 cucumber, peeled and chopped
1 red bell pepper, chopped
1 small red onion, chopped
2 garlic cloves, minced
1/4 cup olive oil
2 tablespoons red vinegar
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cups cold water
Fresh basil or parsley for garnish (optional)
Directions
- 1. Blend the Vegetables:
Add the 6 chopped tomatoes, 1 chopped cucumber, 1 chopped red bell pepper, 1 chopped red onion, and 2 minced garlic cloves to a blender or food processor.
Blend until smooth. - 2. Add Liquid and Seasoning:
Slowly add 1/4 cup olive oil and 2 cups cold water to the blender while continuing to blend.
Add 2 tablespoons red vinegar, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Blend until well combined. - 3. Chill the Soup:
Transfer the blended gazpacho to a large bowl or container.
Refrigerate for at least 20 minutes to let the flavors meld and to chill the soup thoroughly. - 4. Serve:
Pour the chilled gazpacho into bowls.
Garnish with fresh basil or parsley if desired and serve cold.
Notes
- Advice:
For best results, use ripe tomatoes, as they provide a sweeter and richer flavor.
Customize your gazpacho: Feel free to add a splash of lemon juice or a pinch of smoked paprika for a bit of variation.
The soup tastes even better if made ahead and allowed to chill for a few hours, giving the flavors more time to develop.
