Summers in the South can be quite sultry so finding something cool and refreshing for lunch or dinner is a welcome respite from the heat. And this is a favorite. Gazpacho, that classic cold soup celebrating summer’s vegetables, offers a gorgeous blend centered around red, ripe tomatoes, highlighted by the beauty of the season’s bounty.
Gazpacho has a history that dates back centuries. Mom would make this wonderful soup for her bridge groups as did my Grandmother for the ladies in her canasta group. You still frequently find this soup included on menus during warm months. For the base of this delightful soup, start with a high quality tomato juice then load up with fresh, plump tomatoes, crisp cucumbers, celery, sweet onion and red bell pepper. The flavors are rounded with a touch of rich olive oil, red wine vinegar and a generous splash of Tabasco.
This soup has such bright, crisp flavors and I often wonder why I don’t make it more often. It’s ridiculously easy to make. The time spent making Gazpacho is mainly in the prep of the vegetables then it’s just a matter of tossing the ingredients in your blender. The flavors continue to meld together overnight making it a great dish for planning ahead.
Ladle it up over more chopped vegetables then top with Parmesan cheese and toasted croutons. It’s perfect for chilling on a hot summer day!
Gazpacho
3 cups tomato juice
⅓ cup red wine vinegar
¼ cup extra-virgin olive oil
1 pound ripe tomatoes, quartered, plus extra chopped for serving
2 cups cucumbers, peeled and chopped, plus extra for serving
½ cup celery, with leaves if available, chopped
½ cup sweet onion, quartered
⅓ cup red bell pepper, chopped
½ teaspoon garlic, chopped
1 teaspoon kosher salt, or to taste
½ teaspoon freshly cracked black pepper, or to taste
2 to 3 dashes of Tabasco, or to taste
Shredded or grated Parmesan cheese, toasted croutons for serving
Pour the tomato juice, olive oil and red wine vinegar into a blender or food processor.
Add the tomatoes, cucumbers, celery, onions, bell pepper, and garlic. Season with the kosher salt, black pepper, and Tabasco.
Blend until fairly smooth, about 1 to 2 minutes. Transfer to a large container and chill well, preferably overnight before serving. Serve with chopped tomatoes, cucumbers and top with a sprinkling of Parmesan cheese and croutons.
Serves 6 to 8.
Gazpacho
Equipment
- Blender
Ingredients
- 3 cups tomato juice
- ⅓ cup red wine vinegar
- ¼ cup extra-virgin olive oil
- 1 pound ripe tomatoes, quartered, plus extra chopped for serving
- 2 cups cucumbers, peeled and chopped, plus extra for serving
- ½ cup celery, with leaves if available, chopped
- ½ cup sweet onion, quartered
- ⅓ cup red bell pepper, chopped
- ½ teaspoon ½ teaspoon garlic, chopped
- 1 teaspoon kosher salt, or to taste
- ½ teaspoon freshly cracked black pepper, or to taste
- 2 to 3 dashes Tabasco, or to taste
- Shredded or grated Parmesan cheese, toasted croutons for serving
Instructions
- Pour the tomato juice, olive oil and red wine vinegar into a blender or food processor.
- Add the tomatoes, cucumbers, celery, onions, bell pepper, and garlic. Season with the kosher salt, black pepper, and Tabasco.
- Blend until fairly smooth, starting on low then raise speed to high, about 1 to 2 minutes.
- Transfer the soup to a large container and chill well, preferably overnight before serving.
- Serve with additional chopped tomatoes and cucumbers plus a sprinkling of Parmesan cheese and croutons.
