Easy Does It: Gazpacho

"Cold, refreshing garden soup by Annie B. Copps Yankee Magazine Editor Often referred to as "liquid salad," gazpacho may be a vegetable's best expression of summer. Its success (and yours) depends on the freshest of ripe ingredients, which are all at their peak now through the end of August. This chilled soup, of Spanish provenance, keeps your kitchen and you cool (no oven or burner to turn on), no matter what the thermometer reads. We offer a great list of vegetables to put into this soup, but feel free to work with what you have handy. Like most recipes, "authentic" gazpacho is a well-debated subject and can run the gamut from garnishes such as grilled shrimp and chopped eggs to some with nary a tomato invited to the party. This version is left chunky, but feel free to puree the whole kit and caboodle (if so, no need to dice the ingredients finely -- a rough chop will do just fine)."
 
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Ready In:
3hrs 40mins
Ingredients:
14
Serves:
8
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ingredients

  • 1 English cucumber, finely diced (peeled or 2 regular, peeled and seeded)
  • 1 red pepper, seeded and finely diced
  • 1 green pepper, seeded and finely diced
  • 1 small jalapeno pepper, seeded and finely diced
  • 2 garlic cloves, minced
  • 2 tablespoons parsley, chopped fresh, plus extra for garnish
  • 2 tablespoons basil, chopped fresh
  • 4 medium tomatoes, skinned and finely chopped
  • 1 medium onion, red, finely diced
  • 4 cups tomato juice (1 quart)
  • 1 cup plain breadcrumbs
  • 13 cup vinegar, red wine
  • 34 cup olive oil, extra virgin
  • 1 dash salt and pepper
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directions

  • Place ingredients in a large bowl or pitcher.
  • Stir well to combine, and season to taste with salt and pepper. Refrigerate at least 2 hours or overnight. Adjust seasoning before serving. Ladle into eight chilled serving bowls and garnish with avocado and parsley.
  • (Garnish:2 avocados (optional).

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RECIPE SUBMITTED BY

Homeschooling mother of 7. Married 24 years this September. Our oldest boy was sous chef at a local restaurant, hence the name I picked for myself. He graduated from Culinary college last Spring and now he works as Sushi chef at the hottest sushi joint in town. It's not as challenging culinary-wise and he misses that, but sushi eaters are BIG tippers and he is saving up to go overseas for mission work. Two years ago I decided to take control of my health and life. And that included quitting a 30 year smoking habit on Feb. 12, 2006 and losing 30 lbs. I have succeeded in doing both! I feel great and I am getting very adventuresome in my life. I now walk all over town, ride my bike, have been known to skateboard :-) and on my 45th birthday I went and jumped off a BIG rope swing into a (COLD!) lake. YIKES! I have also been getting adventuresome in my cooking and eating. I love eating more than I love cooking, but mostly because 90% of the kids AND my husband likes junk food and I don't! I joined zaar's to start making yummy healthy foods for myself, and hopefully in the process, convince the rest of the family that good food is Good Food! My whole lifestyle and way of eating/cooking has so totally changed that I really need help figuring out how to cook so my family is satisfied, and yet healthy. <img src="http://i80.photobucket.com/albums/j166/ZaarNicksMom/PACsticker-Adopted.jpg">
 
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