Saturday, July 24, 2010


What better way to use some of those tomatoes, cucumbers and peppers from the garden and create something cool and delicious for hot summer days than to make a batch of gazpacho. After ordering a cup of this delicious soup from Blueberry Hill a month ago, I have had a craving for gazpacho ever since.

Gazpacho originates from the Andalusia region of Spain. If you're interested in the history of the dish, check out this site: Gazpacho. This dish has many variations, and after searching the web for recipes, I came up with a conglomeration of a few different recipes to satisfy my craving. Not only does it taste great, but it is so easy to make.


4 - 6 ripe tomatoes, seeded
2 red bell peppers, cored and seeded
1 large cucumber, peeled & seeded
1 onion (red for stronger flavor or yellow for milder flavor)
1 jalapeno, seeded
3 garlic cloves
2 & 1/2 cups tomato juice
1/4 cup white wine vinegar
1/4 cup extra-virgin olive oil
1/2 Tbs kosher salt
1 tsp freshly ground black pepper
Juice from 1/2 of a lime

Cut the tomatoes, cucumber, red peppers, onion and jalapeno into 1-inch chunks. Place jalapeno, garlic and onion in a food processor and pulse until very fine. Then process the tomatoes in a food processor until finely chopped. Repeat with red bell pepper and then with the cucumber. Put all chopped vegetables in a large bowl and mix together. Add the tomato juice, vinegar, oil, salt, pepper, and lime juice and mix well. Chill the soup for at least 2 hours before serving. The longer the gazpacho sits, the more the flavors develop.

I garnished my soup with diced avocado (yum!), but you could use basil, parsley, croutons or whatever comes to mind. This makes a large batch (serves 4 -6), so I had plenty of left overs which made a terrific and more flavorful lunch for the next couple of days. I love this soup as a main dish on a hot summer day, or as a side to a great sandwich.

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