Gazpacho is made with chopped vegetables and served cold. Fresh vegetables are plentiful in the summer months. I suggest you take advantage and make this classic dish.
Gazpacho is an easy and summer-worthy way to get more fresh vegetables into your diet.
- 1-2 ripe red tomatoes cored, seeded and roughly cut into chunks
- 1 Anaheim or Italian cubanelle pepper cored, seeded and roughly cut into chunks,
- 1 Red/Green/Yellow or Orange bell pepper cored, seeded and roughly cut into chunks
- 1 Cucumber peeled, seeded and roughly cut into chunks
- 1 Red onion roughly cut into chunks
- 1 Jalapeno pepper seeded and roughly cut into chunks
- 3 cloves garlic roughly chopped (no need to dice for garnish)
- 1 Large can of Tomato or V8 juice
- 2 tsp red wine or sherry vinegar
- Salt & pepper to taste
- 1 tsp ground cumin
- ½ cup extra-virgin olive oil plus more for drizzling
- 1 Avocado small dice for garnish
- Chopped Cilantro for garnish
- Tabasco or other hot sauce optional
- Combine tomatoes, pepper, cucumber, onion and garlic in a blender. Then, blend at high speed until very smooth, about 1 minute.
- With the blender motor running, add the vinegar and 2 teaspoons salt.
- Slowly drizzle in the olive oil. The mixture will turn bright orange or dark pink and become smooth and emulsified.
- Transfer to a large pitcher and chill until very cold, (for example 1-4 hours or overnight).
- Before serving the Gazpacho, adjust the seasonings with salt and vinegar.
- Garnish as desired and serve chilled.
These are some Fun Facts from the website https://mobile-cuisine.com/did-you-know/gazpacho-fun-facts/
Gazpacho Fun Facts:
- The name is of Arabic origin. It means ‘soaked bread.’
- The main ingredients, tomatoes and peppers, were not available until after the discovery of the New World.
- National Gazpacho Day is December 6th.
- Gazpacho is best served slightly chilled.
- There should no need to supplement it with a drink. Unless you want to savor it with a glass of dry sherry.
- Rumor has it that, Christopher Columbus loaded his ships up with barrels of this old mixture, before leaving on his first voyage.
- It is traditionally made in a mortar and the bread is best when it is about a week old. The bread and the vegetables make a paste. Then you add the tomatoes, then the olive oil, and finally the vinegar. Taste all the time to make sure you’ve got it right.
- The tomatoes should always go through a sieve so there are no seeds in the finished Gazpacho dish.
I think that presentation is just as important as taste with Gazpacho. The creativity of the presentation can include many things. Put it in a fancy dish or glass. Or allow everyone to garnish their own soup with a plate of diced veggies.
Cooking Secrets for Men
Our e-Cookbook, Vol 1 “Sauces” is free and available to download. You can find it here. Vol 2 “Soups”, should be out soon.
You can submit your own special recipe to us. We would love to publish it and give you the credit. Just go to this link “Submit your own recipes” or at the top of our home page. Click this link for an example of a Recipe Submission from a Subscriber
Comments or questions, please contact us at firstname.lastname@example.org