Right now the cucumber and tomato harvest is incredible. I love them both and keep looking for ways to eat them (my favourite remains to eat them raw and unadulterated) and to make them a part of my meals. Which is why I’m a little surprised it took me so long to think of gazpacho – that wonderful cold Spanish soup made from (yep) tomatoes and cucumbers. A couple of cook books and internet searches later and Frank and I came up with our super duper Gazpacho Goodness Recipe (which also used our own onions – the capsicums are still too small but soon…):
1) In a food processor (or even a blender, you’ll just have a smoother result) finely chop the following vegetables. I did mine one at a time (or in small groups) since each chop at a different rate and I wanted to control the texture:
- 1 clove garlic
- 3 cups fresh, peeled tomatoes (or 2 cups and 1 cup of tomato juice)
- 3 small cucumbers (or 1 large), peeled with most of the seeds removed
- 1/2 cup red or green capsicum
- 1/2 cup onion
2) Dump the chopped vegetables into a large, glass bowl. To this bowl add and stir through:
- 3 Tablespoons olive oil
- 1 Tablespoon wine vinegar
3) Add to taste:
- bouillon (not too much water – maybe a tablespoon – or you’ll make the soup too runny)
- Tabasco sauce
4) Chill for at least an hour before serving. You can drop an ice cube into each bowl when serving for that extra chill.
5) Top with croutons and any garnish that suits your fancy (basil or pesto work well, parsley, coriander leaves, the sky is the limit)
The texture of gazpacho is a very variable thing. Some cooks recommend blending well until it’s more like paste and then serve with some freshly chopped vegetables (cucumbers, onions and capsicums) to add crunch. Some chefs liken it more to a fruit salad texture. I went with something about half-way between salsa and tomato sauce and liked it that way.
While we were in the middle of making this dish, friends called and invited us over for a barbecue. We said we’d come if we could bring the starter (hence no photo of the serving complete with croutons). 6 of us ate a nice-sized bowl of cold soup each from this batch and it was as good as I hoped. We’ll be making this one again before the season is out and I’ll serve it when we have guests, it’s pretty impressive looking and tasting.
hmmmmm, yummm. x
Yes indeed 🙂
oh I love gazpacho – especially very well chilled. Your veggies look good.
I can’t believe how easy, cheap and delicious gazpacho is. Why haven’t I been making this for years?
Looks good! I’ve never had this soup before, but it definitely sounds like something I might eat! Will have to give this a try next year.
It’s definitely a summer dish so you have a few months to dream about it before you give it a go.
Did you use raw onions? I’m wondering if caramelized onions would add a nice sweetness, but I’ve never had this so I’ve no idea. Haha.
I did use raw onions. I’ve made a second batch where I used brown onions (my garden didn’t have more of the red ones) and it was just as tasty. I suspect carmelised onions would work but part of the appeal of this recipe is it’s perfect for a sweltering day so I don’t have to use the stove at all!
I envy you your tomato crop. This year we experimented with heritage varieties and that combined with the deluge that was summer we got nothing. This year plum and smaller varieties in many colors!
This crop is amazing. I’ve started some seedlings which are ready to go in the ground so I can have a second crop and months of tomatoes. I don’t think I’ll ever plant anything besides cherry tomatoes again but I am tempted to try the varied colours next year. I wonder if I’d end up with brown gazpacho if I do that 😮
Or bright yellow? Maybe purple?
Ooooh, I hope it’s purple!
Have you tried a ‘stick’ mixer or immersion blender? Just put it in the pot and no mess with blender or food processor. Works slick for asparagus soup.
That’s a good idea. I could blend it right in the serving bowl which would mean one less thing to clean – I’m all about less to clean 🙂
I use mine for lots of things. Making deviled eggs, cream soups, mashed potatoes, etc. Worth the investment.
Actually, we do have one and we use it a lot – mainly for soups. But the mini food processor that we used for the gazpacho we are using every day now because it’s what we use to mix chook snacks (the brocolli stems are too hard for the stick blender) so it’s always either on the counter or at the front of the cupboard – certainly at the front of our minds. But next time I’m going to use the stick blender for the gazpacho and so it will move forward in cupboard and mind.