• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
I'm Bored, Let's Go...
  • COOK SOMETHING
    • Plant Based
    • Main Dishes (not Plant Based)
      • Beef, Lamb, Pork
      • Chicken & Turkey
      • Fish, Shellfish
      • Pasta, Pizza
    • Appetizers/Snacks
    • Soups/Stews
    • Side Dishes
    • Salads
    • Sauces & Salad Dressings
    • Breakfast
    • Desserts, Baked Goods
  • DRINK SOMETHING
    • Martini Madness
    • Other Cocktails
    • Non-Alcoholic Drinks
  • DO SOMETHING
    • Decorate
    • Go Somewhere
  • About

Gazpacho

by Judy

Jump to Recipe·Print Recipe

One of my favorite soups to eat, especially in summer, is Gazpacho. It’s so refreshing on a hot, humid summer day.  And even better, no oven is necessary so the kitchen doesn’t heat up. I like to make a big batch to have on hand in the refrigerator to enjoy for several days. I never seem to get tired of it.

GazpachoGazpacho is such an easy soup to make.  Just chop some veggies and throw it all in a big bowl with some seasonings and that’s it. Authentic Gazpacho doesn’t use tomato juice, just lots of fresh, vine ripened, juicy tomatoes and bread to thicken it.  It’s also pureed.  There are a lot of variations for Gazpacho and I don’t think I’ve ever met a bowl of Gazpacho I didn’t like! When I make Gazpacho at home I use tomato juice, probably because I don’t always have the most flavorful tomatoes available (I wish I had a garden!). I do, however, always eat Gazpacho with some good crusty bread.  You can top the soup off with whatever you like.  Try some crab or shrimp.  Or diced avocado.

A note on preparing the veggies:

If you want a chunky soup, just dice up the veggies by hand to your desired size.  You can  also use a food processor.  I like to use my food processor.  I pulse each vegetable separately which seems to give me the texture I prefer.  If you like a soup that’s puréed you can certainly puree the soup as well.  I’ve made it that way too!  When I do puree it, I usually add a couple day old slices of a  baguette to thicken it like authentic Gazpacho.  I’ve never used an immersion blender to puree the soup so I can’t tell you how well that works, I just puree the soup in smaller batches in a blender or food processor (you probably won’t be able to fit it all in at once).

I like to let the soup sit in the refrigerator for a few hours for all the flavors to meld, then taste and adjust seasonings as desired.  If you can’t wait that long, go ahead and serve yourself up a bowl, no one will know!

Print

Gazpacho

Gazpacho
Print Recipe

A simple, chilled soup for summer.

Ingredients

Scale

1 English cucumber, roughly chopped

2 celery stalks (I like to use celery hearts), roughly chopped

1 red bell pepper, roughly chopped

1/2 red onion, chopped

2 C. diced tomato (about 1 large tomato or 4–5 plum tomatoes)

4–6 C. tomato juice (depends on how thick you want it)*

3 cloves garlic, minced

1/4 C. parsley or cilantro, chopped

1/3 C. olive oil

1/4 C. red or white wine vinegar

1 tsp. green tobacco sauce

1 tsp. sugar

1 tsp. salt

1/2 tsp. pepper

Instructions

Add cucumber, celery, red bell pepper, onion, garlic, and tomatoes to food processor (or chop to desired consistency if not using food processor).  Add vegetables to a large large bowl. Add remaining ingredients and set in refrigerator to chill and let the flavors combine.

Taste soup and adjust seasonings to taste.

Serve with crusty bread.

Notes

*If you have ripe, juicy tomatoes, use more tomatoes to replace tomato juice,  if desired.

If you want a pureed soup, add all the ingredients in the food processor and blend to desired consistency.

Did you make this recipe?

Tag @imboredletsgo on Instagram

Please Share!

  • Click to share on Facebook (Opens in new window)
  • Click to share on Pinterest (Opens in new window)
  • Click to share on Twitter (Opens in new window)
  • Click to email this to a friend (Opens in new window)
  • Click to print (Opens in new window)

Related

Filed Under: Soups/Stews, Cook Something, Plant Based, Plant-Based/Vegan/Vegetarian Tagged With: Cucumber, Tomato, cold soup, healthy, vegetarian

Previous Post: « Europe Vacation – Venice
Next Post: Pimm’s Cup »

Primary Sidebar

Welcome to my blog!

Tuscan Cooking Class

Connect With Me

  • Facebook
  • Instagram
  • Pinterest

Get new recipes direct to your inbox

Footer

Subscribe to Blog via Email

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Categories

Copyright © 2022 ·

loading Cancel
Post was not sent - check your email addresses!
Email check failed, please try again
Sorry, your blog cannot share posts by email.