Community Pick
Lynn's Famous Gazpacho
photo by alenafoodphoto
- Ready In:
- 30mins
- Ingredients:
- 17
- Serves:
-
6
ingredients
- 2 medium cucumbers, peeled & diced
- 2 lbs ripe tomatoes, chopped (6 large)
- 1⁄2 medium red bell pepper, coarsely chopped
- 1 clove garlic, chopped
- 3 carrots, coarsely chopped
- 1⁄4 cup red onion, thinly sliced
- 3 tablespoons fresh lemon juice
- 1 tablespoon olive oil
- salt
- pepper
- celery salt or garlic salt
- red pepper flakes
- avocado
- radish
- cilantro, for garnish
- 6 tablespoons yogurt or 6 tablespoons sour cream (optional)
- 1⁄2 cup water
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.
Reviews
-
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. :-)
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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!
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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.
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Tweaks
RECIPE SUBMITTED BY
Leah K.
United States