Lynn's Famous Gazpacho

"My dear friend Lynn shared this recipe with me and it was absolutely addicting!!! I was so enamoured with it that I began eating it for breakfast!!!! Hope you enjoy it as well!!!"
 
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photo by alenafoodphoto photo by alenafoodphoto
photo by alenafoodphoto
photo by alenafoodphoto photo by alenafoodphoto
photo by May I Have That Rec photo by May I Have That Rec
photo by alenafoodphoto photo by alenafoodphoto
photo by May I Have That Rec photo by May I Have That Rec
Ready In:
30mins
Ingredients:
17
Serves:
6
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ingredients

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directions

  • In a blender or very large food processor puree the tomatoes, red pepper, garlic, carrots, lemon juice, spices, olive oil,@ 1/2 of the cucumber chunks and a 1/2 cup of water.
  • Pour into a large bowl or tupperware container, stir in the remainder of the diced cucumber.
  • Cover and chill overnight or for at least three hours.
  • To serve, garnish soup with onion, avocado, cilantro, radishes, etc.

Questions & Replies

  1. How much of each of the spices do you add. Also, no red onion in the soup, just as garnish? Thanks for your help.
     
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Reviews

  1. Typically, my husband is not a great fan of gazpacho. But, for health reasons I made this recipe and he absolutely loved it! Now we make it all the time and it has become one of our regular meals.
     
  2. This is by far the best Gazpacho I have every tried. The combination and amounts of each ingredient is a perfect blend. I followed Mirjam's lead and served it with scrambled eggs the next morning. (Great suggestion, Mirjam!) Thanks again Leah K for sharing this great recipe. I will be making this dish again. :-)
     
  3. Like Lynn, my BH also is not a fan of gazpacho, he won't eat any kind of cold soup. Tough noogies on him, I made this for myself. and like Leah, found myself having it for breakfast! I even added a splash to my scrambled eggs and they were heavenly! I fried up some garlic croutons and crushed them over the soup, yowza!
     
  4. This recipe is an excellent base for tasty gazpacho but is a little on the bland side for my taste. The changes I made were as follow: 1) I removed the skin from the tomatoes as others have suggested, though not the seeds because it would also remove too much liquid. 2) I added about 2T of worcestershire sauce, as someone else her suggested. 3) I added fresh celery and kosher salt, rather than celery salt. 3) I used 3 garlic cloves. 4) I added a couple of jalapenos which weren't turned out to be not all that hot but gave the soup a nice green fleck. 5) For heat, I added Sambal Olek, one of my all time favorite things to use to add just heat and not salt and vinegar. 6) I doubled the lemon juice. 7) I added 4 corn tortillas to the processor that I'd let soak in the pureed tomatoes for a bit. I have a Pampered Chef chopper which makes the vegetables a nice, really finely chopped consistency. I preferred this to the more chunky style gazpacho, so I left a bit of all the veggies out of the processor to chop them. It was more time consuming but the result was really beautiful.
     
  5. My Husband LOVES Gazpacho, I REALLY don't care for Gazpacho at all,BUT,this is VERY good. I think I will try some with scrambled eggs like Mirjam Dorn said. Thank you Leah for posting Lynn's Recipe.;)
     
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Tweaks

  1. This was delicious and easy. I had tomatoes, carrots and cucumber in the garden, and this gazpacho was a bowl of fresh! Instead of celery salt, I used 1/w tsp of both garlic and onion powder. I used a pinch of cayenne instead of red pepper flakes. Thanks for sharing!
     
  2. Awesome! With the 105 degree heat this week, this was perfect! I used a few shots of Tabasco sauce instead of the red pepper flakes (just a preference) and it was great! Thanks!
     

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