Gazpacho Recipe

[Sarah051504]

I have to go to a picknic potluck next week and was thinking of making some gazpacho. I figured I don't have to worry about keeping it hot and it won't spoil like a mayo based dish. The only problem is I don't know how to make it. I have tons of cookbooks but I'm in the middle of moving and I've already packed them all. :( So I was wondering if anyone had a recipe for gazpacho, perferable made without bread.

[gayle]

This is a REALLY good one!

Gazpacho soup was invented for the summer. Refreshingly cold on hot summer days, this classic Spanish soup deliciously combines the best of summer vegetables. Make sure you only use the freshest, highest quality ingredients for this soup.

6 ripe tomatoes, peeled and chopped
1 purple onion, finely chopped
1 cucumber, peeled, seeded, chopped
1 sweet red bell pepper (or green) seeded and chopped
2 stalks celery, chopped
1-2 Tbsp chopped fresh parsley
2 Tbsp chopped fresh chives
1 clove garlic, minced
1/4 tsp. sugar
1/4 cup red wine vinegar
1/4 cup olive oil
2 Tbsp freshly squeezed lemon juice
2 teaspoons sugar
Salt and fresh ground pepper to taste
6 or more drops of Tabasco sauce to taste
1 teaspoon Worcestershire sauce
4 cups tomato juice

Combine all ingredients. Blend slightly, to desired consistency. Place in non-metal, non-reactive storage container, cover tightly and refrigerate overnight, allowing flavors to blend.

Serves 8.

[Sarah051504]

Thank you so much! This is exactly what I was looking for!

Anyone else? I know there are tons of variations of this. How does yours differ?

[kalogrias]

Mine is...well, not particularly close to the original gaszpacho recipies, but people always ask me how I make it (and it's really REALLY easy):

Take about 6 good sized tomatoes, cut them into quarters, throw them in the blender

Cut up one cucumber (skin and all). Throw it in the blender

Cut up one green pepper. Ditto with blender.

Cut up 1/2 of a medium white/yellow onion. Blend.

Add about 1 cup of water, 1/3 cup olive oil, the juice of one lemon. Stir vigorously. Salt to taste.

Don't be alarmed if it looks slightly green. It's supposed to.

Serves about 4.

Serve chilled with chopped up cucumbers, onions, peppers, and croutons.

Very yummy -- that's actually my lunch today! :)

[mom_to_zoe]

Here's mine. It's modified from The Silver Palate cookbook -- how 80's is that? DH loves it. You can make it ahead of time and it only gets more flavorful the longer it sits.

Amounts are approximate:

6 ripe tomatoes
1 red onion
1 seedless cucumber
2-3 red peppers
several cloves garlic
1 cup tomato juice
1/2 red wine vinegar
1/2 cup olive oil
salt, pepper and cayenne pepper to taste

I cut open the tomatoes and take out the seeds -- it makes the soup less watery. Then I rough chop everything and puree it in the Cuisinart with the liquid ingredients until smooth. Chill for at least several hours. I serve it with either homemade croutons or chopped cucumber.

[BeachBum]

I always use V-8 juice in mine :)

[Sarah051504]

I just love to see how everyone's differs slightly.

Gayle ~ I noticed you had salt listed twice, is that correct or a typo?

[MsRo]

I love gazpacho. I'll have to try one of these some day. :)