Gazpacho

We couldn't let the summer pass us by without posting a recipe for this kicky, healthy, Spanish soup. Before this weekend, we had never made it and were excited to give it a try. We found out: A) Dude, too much chopping, but B) So fresh and yummy.

There's no cooking required. You only need a sharp knife, cutting board and blender or food processor. Buy ingredients as fresh as you can get and use them soon after you get home (i.e. don't let them sit for a week before you remember them, as we're prone to do).

Serve this gazpacho cold, with bread and grilled chicken for a full, warm-weather supper.

Rating: 3/4 assed (it's the chopping that kills us)

Here's what you need and how you do it

5–6 medium-sized tomatoes, chopped

2 to 3 cups low sodium tomato juice

1/2 red onion, chopped

2 cloves garlic, chopped

1 cucumber, peeled, seeded and chopped

1 red bell pepper, seeded, chopped

2 stalks celery, chopped

2 teaspoons red wine vinegar

Fresh herbs like oregano and parsley, chopped

Salt, to taste (we used at least a couple teaspoons)

Ground black pepper, to taste

1 teaspoon Old Bay seasoning (if you have it)

Hot sauce, to taste

1/4 cup cilantro, chopped

1 avocado, peeled, sliced

Sour cream (optional)

Put everything from tomatoes to hot sauce in food processor or blender and whirl a few times. If you want your veggies chunkier, just pulsate a little.

Now you can refrigerate for several hours to let flavors blend, or just serve (like we did).

Garnish with cilantro, avocado and sour cream (we got this idea from The Pioneer Woman).

For a printable version of this recipe, click here.

Comments

[Bethany]

I made gazpacho for the first time a couple of weeks ago. Unfortunately, it turned out just as I suspected it would - like eating a big bowl of salsa (good salsa, but salsa nonetheless). :(

Not exactly sure what I was expecting. Something like cold American-style tomato soup with chunkies, I suppose.

It was fantastic with chips! :D

[Altissima]

It's not necessary to chop the veg finely - just into size so it can fit into the blender, mostly in half or 1/4s only - not a huge effort I would have thought. If you chopping into smaller pieces, you are making unnecessary work for yourself.

Also, I add some stale sourdough bread, crusts cut off, cut into large chanks and soaked for a minute in water then squeezed before adding to blender. Bulks up the soup a bit and gives it a soupier texture, so it doesn't seem like eating salsa.

[Ben]

Gazpacho is one of my all time favorite summer soups. It is also so versatile and you can make it with so many different ingredients. Love your picture :)

[maris]

I made my first chilled soup the other day and was pleasantly surprised! I love soup and they can be so refreshing in the summertime.

[Liz]

This sounds FANTASIC!

[Lisa]

Gazpacho is one of my all time favorite summer recipes! There are so many little variations possible that it never turns out the same way twice but it is almost always a treat. I like to drizzle it with olive oil or pesto. And, yes, a ripe avocado is the perfect garnish for this summery soup.