Prep 15 mins
Cook 10 mins
The soup we know as gazpacho originated in Spain's southern region of Andalusia. Farm harvesters traditionally prepared their lunches in the fields by pounding garlic, stale bread, water, olive oil, and salt in a large wooden bowl, forming a sort of nourishing paste to which they added cold water. Legend maintains that Christopher Columbus took barrels of this paste on his first voyage to the New World. Discovering tomatoes, cucumbers, and bell peppers in the Andes, he added them to the mix, creating the liquid salad we still call gazpacho. From "The Florida Keys Cookbook". Prep/Cook time DOES NOT include overnight refrigeration time.
- 44.37 ml extra virgin olive oil
- 177.44 ml finely diced red onion
- 177.44 ml finely diced red bell pepper
- 177.44 ml finely diced green bell pepper
- 3 large garlic cloves, minced
- 473.18 ml organic tomato juice
- 473.18 ml reduced-sodium spicy vegetable juice
- 236.59 ml reduced-sodium Clamato juice
- 236.59 ml organic chicken broth or 236.59 ml vegetable broth
- 44.37 ml snipped fresh parsley or 14.79 ml dried parsley
- 44.37 ml snipped fresh basil or 14.79 ml dried basil
- 44.37 ml snipped fresh chives or 14.79 ml dried chives
- kosher sea salt & freshly ground black pepper
- 473.18 ml seeded diced fresh tomatoes
- 1 English cucumber, peeled, sliced thin, then diced (about 1 1/2 cups)
- ONE DAY AHEAD:.
- Place olive oil in a 5-quart saucepan over medium heat.
- When oil is hot, add onions, red and green peppers and garlic. Saute until soft, about 7 minutes.
- Add tomato juice, V-8 juice, Clamato juice, chicken broth, parsley, basil and chives.
- Season with salt and pepper to taste.
- Raise heat to high and bring mixture to boil.
- Immediately remove from heat and add tomatoes and cucumber.
- Stir to combine.
- Transfer soup to a covered container and refrigerate overnight to marry flavors.
- TO SERVE:.
- Transfer soup to individual bowls.
- Serve soup cold with sides of bread, cheese, croutons, or crackers.
- NOTE: The secret to a good gazpacho is the harmonious marriage of flavors. This soup is best at peak harvest season, when vine-ripened tomatoes, peppers, and cucumbers are available.
The Clamato really gave this a nice flavor. Gazpacho is one of my most favorite summer treats and this sure hit the spot. Made for holiday tag.
Perfect summer recipe. This one is much lighter on oil than most gazpacho recipes I've tried, which makes it very refreshing, and I love the herbs. I really don't care for clamato, so I subbed it for an extra measure of spicy vegetable juice. I found it's also great with a squeeze of lemon. I imagine vodka would be excellent as well.
I love Gazpacho, and this one didn't disappoint! Like Evelyn's idea of adding vodka...in a martini glass, that would make it an appetizer/apertif all in one and great for a party!! Will make this for a summer cookout for sure!