As time goes on, some things just get better and better. The casserole from last night. Good wine from a year of great grapes. A recipe like this one I have for gazpacho.
I have made gazpacho for years, and always get a craving for it as the thermometer begins to rise. Gazpacho is just a fancy name for a cold soup made with fresh tomatoes and other veggies. It is one of those amazing recipes that relies on the synergy of all the ingredients. The sum of the whole is greater than the parts. This recipe is from my collection, one that was passed from a friend of a friend of a friend of a… you know the deal. Gazpacho is incredibly simple, surprisingly filling, and a recipe everyone should keep in their arsenal of all things culinary.
It’s very easy to make, and very versatile. Gazpacho traditionally is great spring / summer cool-down treat, and the variations you can perform with it are absolutely endless. Gazpacho originally comes from the southern Spanish region of Andalucía. It’s a favorite dish of mine because, due to the tomato base, it’s something that almost everyone will enjoy, which makes it a great appetizer / light entrée to serve to friends. The recipe I use has a host of healthy ingredients in it. When they are in season and bought fresh, it really makes this a dish you can’t get enough of.
Served with a side of sour cream, and a soft french baguette with an olive oil / parmesan / cracked pepper plate, paired with a nice dry rosé or an herbaceous sauvignon blanc, I’m certain this gazpacho recipe (and yourself as the chef, of course) will be the focal point of many enjoyable summer evenings. It can be made in under 30 minutes, although it gets better with a day in the refrigerator for everything to mingle and marinate.
- ¾ cup white onion – finely chopped
- ¾ tsp garlic – minced
- 1 ½ cups green bell pepper – chopped
- 1 ½ cups tomatoes – diced
- 2 ½ tsp salt
- 1 tsp black pepper
- 2 tsp sugar
- 2 tbsp chives – minced
- 2 tbsp olive or avocado oil
- ½ cup lemon juice
- ½ cup cucumber – diced
- 2 cups vegetable juice – original V8 works well
- Prepare all ingredients as noted, chopping the vegetables into medium-sized chunks.
- Combine all ingredients in a large 6-quart pot with and use immersion blender to transform to the desired consistency.
- Let sit in refrigerator for 24 hours if possible, to allow flavors to infuse and intensify, stirring two or three times to incorporate.
- To add protein, small cocktail shrimp may be added, along with horseradish to taste, for a shrimp cocktail inspired gazpacho. Alternatively, good-quality fresh lump crab meat may be used instead.
- For a thicker result, add a soft white bread, cut into 3/4 inch chunks, lightly toasted, before blending.
- I’ve heard of some people also imparting a sweet, fruit flavor to their gazpacho by adding diced mango chunks or watermelon.
- Have a favorite type of pepper that you like? Substitute it in place of the green peppers, or add in addition to them for extra heat.
- For a richer, tangier taste, use balsamic vinegar instead of the lemon juice.
- For a different type of tang, use a spoon of sour cream or greek yogurt, and garnish with fresh cracked black pepper, cilantro, and basil.