Gaspacho : )

For other gaspacho lovers out there, here's the recipe I use for making my own. It makes a good amount (about two medium and two small ziploc twist-cap round containers total). I play around with it each time - changing ratio of liquid to veggies; sometimes adding more peppers, or more vinegar, or more bloddy mary mix over tomato juice. The last few months, iIve been loving a slight hint of cumin and crushed corriander seed in it too! Feel free to use this as a jumping off point for your fave version : )


1 cup chopped red onions

1 cup chopped green bell pepper

1 cup chopped English (or hot house or seedless) cucumber

1 cup chopped and peeled tomatoes (crushed canned tomatoes work just fine, which is what i use -- San Marzano crushed tomatoes are the best though)

1 1/2 teaspoons chopped garlic

1 1/2 teaspoons kosher salt

1/4 teaspoon cayenne (adding more or less, to taste based on your "heat" level)

1/4 cup tomato paste

1 tablespoon white wine vinegar

1/4 cup extra virgin olive oil

1 tablespoon fresh lemon juice

3 cups tomato juice or Bloody Mary drink mix

Sprig of thyme


Mix all the ingredients together in a bowl or other container, cover, and let sit in the refrigerator overnight.

The next day, remove the thyme and blend all the ingredients in a blender until the gazpacho is smooth. Alternatively, you can leave everything as is, and have a chunky soup instead. For a smoother texture, strain the soup to yield about 1 quart.

You will have about 2 quarts.


Refrigerate the gazpacho until ready to serve.

Posted on August 26, 2009 at 4:25 am


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