The sun is shining and tomatoes are in season, two wonderful reasons to love summertime. If you’re looking for a simple summer recipe to try at home, look no further than Mon Ami Gabi’s Chilled Gazpacho Soup recipe from Mon Ami Gabi – Chicago’s Executive Chef Nelli Maltezos.

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Mon Ami Gabi Chilled Gazpacho

To download the full recipe for Mon Ami Gabi’s Chilled Gazpacho Soup, click here. 

Mon Ami Gabi’s Chilled Gazpacho Soup Recipe
Serving size: 4

INGREDIENTS:
2 red bell peppers
1 jalapeño
1 seedless cucumber
4 vine ripened tomatoes
1 clove of garlic
¼ tsp sweet pimentón
½ tsp kosher salt
1 pinch of sugar
1 cup tomato juice
¼ cup extra virgin olive oil
1 avocado, thinly sliced to garnish

METHOD:

  1. Cut the red bell peppers into a medium dice and remove all the seeds. Place them into a large bowl.
  2. Cut the jalapeño into coarse pieces, remove all the seeds and place into the large bowl.
  3. Peel the cucumber, slice in half and remove the seeds. Cut into a medium dice and add to the bowl.
  4. Remove the core from the stem end of the tomato. Slice the tomatoes into medium pieces and place into the bowl.
  5. Peel and smash the garlic clove with the side of a knife and thinly slice. Place the garlic into the bowl.
  6. Season ingredients in the bowl with sweet pimentón, kosher salt and a pinch of sugar.
  7. Add in the tomato juice.
  8. Stir all of the ingredients together, cover and let sit in the refrigerator overnight.
  9. The following day, blend with an immersion blender and slowly add in the extra virgin olive oil.
  10. Taste and season as needed.
  11. Store in the refrigerator until ready to eat.
  12. Garnish with fresh avocado and drizzle with extra virgin olive oil to finish.

Looking for another riff on Gazpacho? Check out this Yellow Tomato Gazpacho recipe from Beatrix.