Oh Gazpacho, one of my favorite soups of all time.  It’s refreshing, delicious, healthy, and reminds me of summer.  The key to making a good gazpacho are you ingredients. If you have fresh produce and some amazing sweet tomatoes your gazpacho will be awesome.  I don’t know how many times I have been to restaurants and the gazpacho has been disappointing. Making a good Gazpacho is really hard because you need excellent produce.  Your tomatoes are key to this recipe.  Since farmers markets are just starting up here and didn’t get to one, my tomatoes are store bought, and I chose some nice heirloom tomatoes that I found in the store.  I also think if you use fresh tomato juice this recipe will be much nicer.  I highly recommend making this recipe the night before you are about to serve it.  It always tastes much better the day after.

If you have any other Gazpacho recipes to share let me know and include a link at the bottom, always looking for other Gazpacho recipes.

Have you tried my Mango Gazpacho?  Another great one.

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Gazpacho

Yield: Serves 8

Prep Time: 30 minutes

Cook Time: 12 hours

Total Time: 12 hours 30 minutes

Ingredients:

6 ripe tomatoes, peeled and chopped
1/2 purple onion, finely chopped
1 English cucumber, peeled, seeded, chopped
1 sweet red bell pepper seeded and chopped
2 stalks celery, chopped
2 tbsp chopped fresh parsley
2 tbsp chopped fresh chives
2 clove garlic, minced
1/2 cup red wine vinegar
1/4 cup olive oil
2 tbsp freshly squeezed lemon juice
2 tsp sugar
Salt and fresh ground pepper to taste
6 or more drops of Tabasco sauce to taste
1 tsp Worcestershire sauce
4 cups tomato juice

Directions:

Chop all ingredients in small cubes. The smaller cubes the better. You still want some crunch. Combine all ingredients. Place in non-metal, non-reactive storage container, cover tightly and refrigerate overnight, allowing flavors to blend. If you want more sour add more red wine vinegar, want spicier add more Tabasco (I had double the amount).

Adapted from: Simply Recipes

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