Name: Gazpacho
Prep time: 15 min
Total time: 1 h 15 min
Yield: 4
Cuisine: Spanish
Ingredients: 1 cucumber (5 ounces) - peeled - we use Persian ones; 2 (10 ounces) orange or bell peppers, cored and seeded; 1 lb large heirloom tomatoes; 1/2 (5 ounces) red onion; 1 jalapeño split in half and seeded - can also use Serrano (used 1/4 of one); 2 ( .4 ounces) garlic cloves, diced; 18 ounces tomato juice; 2 tablespoons red wine vinegar; 2 tablespoons fresh lime juice - can use lemon; 1/4 cup good olive oil; kosher salt, to taste; freshly cracked black pepper

Gazpacho is a Spanish tomato based soup that is made with raw vegetables. It is widely consumed throughout Spain as well as Portugal. In the latter it is known as gaupacho. Most enjoy this vegetable rich soup during the hotter months of summer, when tomatoes are at their peak. We had a great Gazpacho in Spain that was texture rich, which we enjoyed more than a bowl of pureed vegetables. This recipe for Gazpacho is exactly like the one we had.

Last week when Lenny was traveling I got a mad craving for gazpacho. Maybe it was because of all the gorgeous heirloom tomatoes at the farmer’s market. I have not made it before, and only have enjoyed in Europe. Seemed like a good time to bring those tomatoes home and get to work in the kitchen.

Most of our cookbooks are still packed away from the move, so I decided to send out a “tweet” looking for a recipe. My friend Susan was quick to respond with her take on an Ina Garten recipe. I also found a recipe that seemed interesting by a Spanish chef Jose Pizarro, which I liked as it seemed to have a lot of texture.

I ran to the farmer’s market, grabbed all the fresh ingredients for the soup, came home, and started playing in the kitchen. I combined a little of this and that until it reminded me of the one we had in Spain earlier. This gazpacho was great the first day, and only got better and better by day 3. If it lasts that long! It makes a great started course or a light lunch option during the week.

Yield: serves 4

Gazpacho

An easy to make recipe for gazapcho that is a little zesty using the best of summer's bounty.

Prep Time 15 minutes

Additional Time 1 hour

Total Time 1 hour 15 minutes

Ingredients

1 cucumber (5 ounces) - peeled - we use Persian ones
2 (10 ounces) orange or bell peppers, cored and seeded
1 lb large heirloom tomatoes
1/2 (5 ounces) red onion
1 jalapeño split in half and seeded - can also use Serrano (used 1/4 of one)
2 ( .4 ounces) garlic cloves, diced
18 ounces tomato juice
2 tablespoons red wine vinegar
2 tablespoons fresh lime juice - can use lemon
1/4 cup good olive oil
kosher salt, to taste
freshly cracked black pepper

Instructions

Cut each of the vegetables into large pieces.
Put each vegetable separately into a food processor fitted with a steel blade and pulse until coarsely chopped, do not over process!
After each vegetable is chopped, combine them in a large bowl.
Add the garlic, tomato juice, vinegar, lime juice, olive oil, salt, and pepper into the food processor and give it a couple of whirls to mix. Pour over the chopped vegetables and mix.
Chill for at least an hour or two.
Serve.
Eat.

Notes

Make this is gazpacho soup in the summer when tomatoes are at their best.

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Amy

Tuesday 21st of August 2012

I've always turned away from tomato based soups even though I love tomatoes but this looks really yummy!! Will have to give it a try for sure.

Jennifer

Friday 24th of July 2009

I've been craving soup lately, but have been straying from the notion of a "hot lunch." Gazpacho is the perfect solution!

Bren

Thursday 23rd of July 2009

oh how i finally learned to love gazpacho! i just recently made and perfected a black bean gazpacho, which I can't wait to share with my readers! Nice looking bowl here!

maria

Great meal for a hot summer day and it is loaded with healthy goodness!

Ingredients

Instructions

Notes

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