Gazpacho

Tomatoes and cucumbers.

They’re two of the most important ingredients in gazpacho.  When they are on sale at the grocery store I immediately want to scream and run towards them as if I’ve just spotted a famous celebrity.

So that’s how I felt the other day at the grocery store as I uttered the word “gazpacho” to the produce clerk who was arranging the tomatoes on the shelf.  Ugh.  I didn’t mean to say the word out loud.  I got strange stares.  Probably thinks I confused him with a guy named gazpacho.

But gazpacho is not a person’s name.  It’s a soup.   A cold tomato soup blended with cucumbers and a few other ingredients.  There nothing more delicious, cooling, and refreshing than this.

I think of it as a salad in soup form because of the wine vinegar and oil that’s blended into it.  So basically it’s like a pureed salad with a tangy vinaigrette included.

I love it.

The added bonus is that it’s extremely healthy!

Honestly, I never thought I’d be so  crazy about gazpacho.  Mainly because I’m not quite fond of raw tomatoes.  But now I consider myself gazpacho’s #1 fan. And I find myself craving it often especially during the hot summer days.  I also crave a lot of ice cream.  But I think… I think gazpacho is healthier.  And I don’t have to worry about controlling my portions.  I could easily have another scoop.  I mean, another bowl of gazpacho.

Reminder to self.  Don’t overfill a jar with gazpacho and add croutons afterwards.

A mess may occur.

Gazpacho

Yields 4 cups

Ingredients

  • 3-4 ripe tomatoes
  • 1 garlic clove
  • 1/2 bell pepper (roughly chopped)
  • 1/2 cucumber (roughly chopped)
  • 1/4 cup onion (roughly chopped)
  • 1/2 cup tomato sauce
  • 1/2 cup water
  • 2 tablespoons vinegar
  • 1 1/2 tablespoon extra virgin olive oil
  • salt and pepper (to taste)

Optional

  • spanish paprika, croutons, boiled eggs, chopped vegetables (for topping)

Note

Adapted from: Other Spain

Tip:  For a smoother soup, roast the bell pepper on the stove or oven broiler until charred.  Transfer to a brown paper bag to allow it to steam and wait for it to cool down before peeling.  You could also strain the soup instead.

Directions

Step 1
First blanch tomatoes by boiling them briefly in water. Add the garlic clove with the tomatoes if you don't like the flavor of raw garlic. Then allow tomatoes to cool down before remove the peel. Chop into a measuring cup until you have roughly 1 1/2 cups of chopped tomatoes.
Step 2
Transfer tomatoes to the blender. Don't forget the garlic. Add bell pepper, cucumber, onions, tomato sauce, and water. Blend until smooth. Add vinegar and oil. Blend again. Taste and adjust with salt and pepper. Pour into a jar or any airtight container and chill in the refrigerator.
Step 3
Serve cold and top with whatever toppings you desire. Croutons, hard boiled eggs, chopped bell peppers and cucumbers are good choices. I also like to drizzle some more vinegar on top and sprinkle a little smoked paprika.

 

10 Comments

  • Gourmet Getaways says:

    At the risk of sounding old, this was a really popular soup in the 70′s but as a child I never had it because my mother didn’t like it. When I learned to cook I found a recipe and decided I would make it myself. I was only about 12 years old and when I found out the tomato soup was served cold I simply couldn’t get my head around it. I made it according to the recipe and then at the end heated it anyway… fail!
    I think I may have to try your version and find out once and for all if I like gazpacho!
    Thanks for the walk down memory lane :)

    • Ruby says:

      Julie, that is the funniest thing. You heated it?? I wasn’t too thrilled myself when I found out it was served cold. I was like “whaaaaat?” Cold soup?? But I made it anyway and that’s when I understood. :D

  • Choc Chip Uru says:

    What a classy gazpacho my friend, delicious looking recipe :D

    Cheers
    Choc Chip Uru

  • Liz says:

    I grew up with my mom making gazpacho with homemade croutons. I loved it from my first taste. I cannot wait to tomato season to arrive…I love making this in the summer. Your recipe looks perfect.

  • ATasteOfMadness says:

    I was always intrigued by gazpacho. But I have never tried it. On my to-do list!

  • Jess @ whatjessicabakednext says:

    I love gazpacho- so refreshing and my go-to recipe in the Summer!

  • Joanne says:

    I go crazy for summertime gazpacho, when the tomatoes are fresh and sweet like candy. Can’t wait!

  • Sarah & Arkadi says:

    beautiful looking soup! have not had gazpacho in ages!

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