Last week we enjoyed a batch of chilled gazpacho soup. If you have not tried this, I guarantee you will love it!
Many years ago, I served this to my husband and he was appalled that there was any soup that was not hot. Now he loves this refreshing soup and requests it frequently.
Since that time, it seems that gazpacho has become a very popular item on many menus. Particularly here in South Florida with our extreme heat and humidity during the summer.
We like to make a big batch and have it for lunch or as a starter with dinner. It is like a liquid salad with cucumber, tomatoes, onions and a bit of spice.
The cookbook is an oldie, but a goodie. The Silver Palate Cookbook by Julee Rosso and Sheila Lukins.
It is always a great resource for some yummy recipes. The gazpacho is my absolute favorite. Do you have a favorite cookbook that you seem to reference over and over?
Of course, I have modified the recipe to suit our taste, but the original recipe is very close to our version.
Gazpacho With A Kick
- July 23, 2019
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- 4 - 5 large ripe tomatoes chopped and cored (keep the juice to add in later) OR I use a box of chopped Pomi tomatoes (they are so sweet and delicious)
- 1 red pepper, chopped (optional)
- 2 large shallots or 1/2 large yellow onion, chopped
- 1 large cucumber, chopped
- 1/2 cup red wine vinegar or white balsamic
- 1/4 cup olive oil
- 1 1/2 cups good quality tomatoe juice (I use V8)
- A couple of dashes of hot sauce (I use Cholula Original)
- 1/4 cup chopped basil (the original recipe calls for dill, but we prefer basil)
- Salt and pepper to taste
- Step 1
- Wash and prep the vegetables (if using a food processor, you can just cut in to large chunks)
- Step 2
- Add the cucumber, onion, pepper if using, and tomatoes to the bowl of the food processor (or add chopped vegetables to a large bowl or soup tureen)
- Step 3
- Process until still a bit chunky versus pureeing
- Step 4
- Add the tomatoe juice until the mixture is of a soup consistency
- Step 5
- Stir in the vinegar, oil and hot sauce
- Step 6
- Add chopped basil and salt and pepper to taste
- Step 7
- Step 8
- NOTE: The original recipe calls for dill but we prefer chopped basil
- Step 9