Gazpacho

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Californian version of the classic Spanish gazpacho! Cold soup made with fresh ripe tomatoes, cucumber, bell pepper, celery and onion.

Tomatoes are in the house! Or garden, or market. The payoff for summer is in full swing, and if you, like me, have more tomatoes ripening on the vine than you can eat in salads or BLTs, try this gazpacho.

It is a cold tomato and vegetable soup, perfect for suffocating summer days.

While gazpacho is a classic Spanish soup, this version takes a slight detour from California. Use plenty of fresh garden tomatoes, cucumbers, red onion, celery, and bell pepper. It is seasoned a little with a little tabasco and worcestershire sauce.

Be sure to use only the best and freshest ingredients for this soup.

Great served with chopped avocado and crusty bread.

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Gazpacho recipe

  • Preparation time: 25 minutes.

  • Yield: 8 servings

Ingredients

  • 6 ripe tomatoes (approximately 3 pounds), peeled and chopped (producing approximately 6 cups)
  • 1 red onion, finely chopped (about 1 1/4 cups)
  • 1 cucumber, peeled, seeded, minced (about 1 cup)
  • 1 sweet red (or green) pepper, seeded and minced (about 1 cup)
  • 2 celery stalks, chopped (about 1 cup)
  • 1-2 tablespoons chopped fresh parsley
  • 2 tablespoons chopped fresh chives
  • 1 garlic clove, minced (about 1 tsp)
  • 1/4 cup red wine vinegar
  • 1/4 cup of extra virgin olive oil
  • 1 tablespoon of freshly squeezed lemon juice
  • 2 teaspoons of sugar (may need more to balance the acidity of the tomatoes, add to taste)
  • Salt and freshly ground pepper to taste
  • 6 or more drops of Tabasco sauce to taste
  • 1 teaspoon Worcestershire sauce (omit for vegan or vegetarian option)
  • 2 cups tomato juice (or 1 15-ounce can crushed tomatoes if you don't have tomato juice)

Method

Put all the ingredients in a large bowl. Use an immersion blender or mix in batches until desired smoothness is achieved. We prefer our somewhat thick gazpacho, so you should only press a few times in the blender.

Adjust seasonings to taste.

Place in a non-reactive container (tomatoes are acidic) to store. Chill several hours or overnight to allow flavors to mix.

Gazpacho

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