Gazpacho with a Dollop of Sour Cream

I know this recipe came in late, gazpacho, basically a cold soup recipe doesn't quite fit right in the Northern hemisphere at the moment. However, the weather is warmer right now in the Southern hemisphere, so I guess my gazpacho recipe still doable somehow?

Gazpacho with a dollop of sour cream -

Ingredients (for one or two portions)?

• 3 ripe tomatoes
• 1 small cucumber
• 1/2 medium bell pepper
• 1/4 small purple onion
• 1 medium garlic clove
• Small piece sour dough or white bread
• 1 dollop sour cream
• 1 tablespoon sherry vinegar
• 1 1/2 teaspoons olive oil plus extra for drizzling in the end
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper plus extra for garnish in the end
• 1/4 teaspoon ground cumin

How?

Note that this recipe only makes enough for one or two servings. The main reason is that I scaled down the ingredients so that I can be sure everything fits in my blender at once. In the end all these ingredients filled up about half of my blender. So I guess if you'd like, double up the ingredients used for more servings if needed.

Chop the tomatoes into smaller pieces. Dice the cucumber into cubes, save about 1/3 of the tiny cucumber cubes for garnish in the end. Destem and remove the seeds of bell pepper, chop into smaller pieces. Peel and chop the purple onion. Peel and chop the garlic.

Prepare a blender, add in all the above prepped ingredients, except for the diced cucumber saved for garnish. 

Also add 1 tablespoon of sherry vinegar, 1 1/2 teaspoons of olive oil, 1/2 teaspoon of salt, 1/4 teaspoon of black pepper to the blender. Blend till paste-like.

Remove the edge of the selected bread piece and add to the blending mixture.

Let it sit for about a minute first so the bread can absorb some moisture first. Put on the lid and blend again till smooth.

Taste and see if need more seasoning, otherwise transfer the mixture to serving bowl and into the fridge till fully chilled.

Right before serving, top the gazpacho with a dollop of sour cream and some cucumber cubes that we saved earlier. Drizzle some more olive oil and crack some black pepper over.

If you're more of a sweet over sourish tasting person, start out with 1 teaspoon of sherry vinegar instead of 1 tablespoon. Only add more if needed after blending all the ingredients. On top of that, it doesn't have to be sour cream, a dollop of crème fraîche or even some fresh mozzarella work great too.

Other western soup recipes:

• Dairy free chicken and black rice soup
• Creamy corn soup