One of my all-time favorite summer recipes is gazpacho. On a hot summer afternoon this cold soup is a refreshing lunch eaten alfresco. I serve the gazpacho with sliced avocado, and some crispy baguette bread to dip in the soup. Since my tomato garden has exploded this summer, this recipe was a no brainer. I used some super ripe cherry tomatoes that really elevated this gazpacho. You just can’t beat the fresh vegetables found in Michigan right now, and this gazpacho recipe is a great way to use them.
Gazpacho Recipe
I would highly suggest utilizing vegetables from your garden or local farmers market for this gazpacho recipe. In my opinion, the fresh flavors really shine in a recipe like this. II used tomatoes and onions from my garden, and a cucumber from my mom’s garden for this soup. If you don’t have access to local vegetables, canned tomatoes along with a store bought cucumber and onion will work.
When it comes to the consistency of this gazpacho, I look for texture but not big chunks of vegetables. Honestly, consistency of this soup is all about personal preference. My mom loves gazpacho that has large chunks of vegetables throughout. Since this recipe uses the food processor, you can pulse the vegetables to your liking. I love the vegetables to be more pureed, but still have a texture for this gazpacho. Again, the constistancy is totally up to you and what you prefer.
Gazpacho
Ingredients
- 3 1/2 cups Cherry Tomatoes You could also use a 28oz can of whole tomatoes – drained.
- 1 Cucumber
- 1 Onion
- 3/4 cup Red Wine Vinegar
- 1/4 cup Extra Virgin Olive Oil
- 1/2 tsp Celery Salt
- 1/2 tsp Garlic Powder
- 1/4 tsp Crushed Red Pepper Flakes
- 4 tbsp Tomato Paste
- 1 1/2 cups Tomato Juice
- 1 tbsp Salt
- 1 tsp Pepper
- Avocado For serving
Instructions
- Dice the tomatoes, cucumber and onion into large pieces. In a food processor (with steel blade attachment) process the tomatoes, cucumber and onion. Make sure these ingredients are processed well, but don't over process.
- Transfer the processed veggies into a large bowl. Whisk in the red wine vinegar, olive oil, celery salt, garlic powder, red pepper flakes, tomato paste, tomato juice, salt and pepper.
- Cover the bowl with plasic wrap and chill for a few hours or overnight. The flavors really meld together if you serve the gazpacho the next day.
- Serve the gazpacho with sliced avocado and a drizzle of olive oil.
I know this isn’t really the summer entertaining, but this recipe works really well to make ahead of time. If you leave the gazpacho in the refrigerator overnight, the flavors meld together and taste amazing. Serve this cold soup with some sliced avocado, a drizzle of olive oil and some crisp baguette bread.
Leave a comment below letting me know if you tried this gazpacho recipe! I would love to hear your feedback. Also, if you enjoyed this recipe I would recommend trying these easy stuffed shells. These stuffed shells are great to make on a busy weeknight, and something the whole family will love. Enjoy!
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