This Classic Gazpacho is a refreshingly cold, summertime soup perfect for Labor Day weekend.
As we head into the Apple Festival, which is very different this year, you may be heading out to visit a few Henderson County Apple farms. As well as masking this Classic Gazpacho before heading out, and you will return to a very refreshing meal ready to be served.
It’s a perfect starter for Labor Day when serving with the Lamb Burger found on the website. To finish the evening off, make the Blackberry Cobbler, also on the website, with cooling ice cream(dairy-free, if desired).
I know it is truly summer when everything at the father market’s or my garden says make Gazpacho. I realized I have been making this recipe since the summer of 1990 when we lived in Chicago, and the twins were just born in January of 1989.
All about the the ingredients
This uncooked soup is usually made from a mixture of garden-fresh tomatoes, sweet bell peppers, onions, cucumbers, garlic*, olive oil, vinegar, cumin, fresh herbs, etc.
The chef in me makes me always want to tinker with the recipe. It has had many adaptations, but I think it has evolved in the perfect chilled soup.
I do like to dice my own tomatoes instead of putting them in a food processor. I also leave the tomato’s skins and seeds on because it all just melds together with a giant flavor. If you are a purist, remove the skins and seeds.
A Classic Gazpacho can be a meal in itself, particularly with all the vegetables that are added. You can add freshly cooked shrimp, crabmeat, hard-boiled eggs, avocado, and many more toppings to make it a meal.
The recipe does not use any bread, but feel free to use it if desired.It will bring a real richness to the soup. It calls for sour cream, but if you are dairy-free, you can leave it out.
Let the soup chill for four hours if you have time. It can also be added to an ice bath that will help the soup chill more quickly. Leave some of the herbs for garnish when ready to serve.
At Little History…
Gazpacho hauls from the Andalusia region in Southern Spain.
*Tips:
For a smoother garlic taste, remove the green root often present on a garlic clove. With a small pairing knife, cut the clove in half, and you will see a green shoot that you can cut out.
Classic Gazpacho
Ingredients
- 2 1/2 lbs Tomatoes peeled, seeded and finely chopped
- 1/2 lb English Cucumber 1/2 inch chopped
- 1 cup Red Onion peeled and finely chopped
- 1 Red Pepper cored, seeded and finely chopped
- 1 Yellow Pepper cored, seeded and finely chopped
- 1/4 tsp Garlic minced
- 1/4 cup Virgin Olive Oil
- 1/4 cup Red Wine Vinegar
- 1 cup Tomato Juice
- 1 cup Beef Broth
- 1 Tbsp Tomato Paste
- 1 tsp Cumin ground
- 1 tsp Coriander ground
- 1 Tbsp Worcestershire Sauce
- 6 Dashes Tabasco Hot Sauce
- 1/2 cup Fresh Cilantro minced
- 1/2 cup Fresh Italian Parsley minced
- Kosher Salt to taste
- Black Pepper to taste
- Sour Cream for garnish – optional
Instructions
- In a food processor or with a stick blender, puree the tomatoes lightly, leaving somewhat chunky.
- In a large stainless steel bowl, combine the tomatoes with all the ingredients except the cilantro and parsley.
- Stir until well blended and all the ingredients are mixed together.
- Add the cilantro and parsley and mix.
- Adjust all the seasoning if need.
- Chill the soup, covered, for at least 4 hours or overnight.
Notes
More Recipes to Enjoy!
Just a few of many recipes for Summer and Spring
- Roasted Strawberry and Beet Salad
- Goat Cheese Pasta Salad
- Tuna Salad Stuffed Avocados
- Minted Fruit Salad with Honey and Mint
- Easy Cantaloupe Prosciutto Skewers
