Signature Gazpacho

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By popular request from some of my Facebook fans, I am offering you a reprise of my popular Signature Gazpacho recipe. With spring and summer celebrations in full swing, you will want to keep a big batch of this classic Spanish chilled soup on hand.
 
Served cold, gazpacho is most commonly composed of a red tomato base full of colorful vegetables such as bell peppers, cucumbers, tomatoes, celery and onion . The mixture is then blended to desired consistency which can range from chunky to smooth.

 
I have been serving my special gazpacho at picnics, barbecues and parties seemingly forever! I hope you enjoy this refreshing warm weather soup as much as we do!

 

Signature Gazpacho

Yield: about 10 servings

 
Click HERE for the full recipe, but in the nutshell, here is what you do:

Instructions

In a large bowl, combine the chopped vegetables. Reserve 1 cup for garnish; refrigerate, covered, until serving.

 
Stir in the remaining ingredients.

 
Add about 1/2 of the mixture in batches to a blender or food processor; blend until gazpacho reaches desired consistency. To save time, you can also use an immersion blender. Return the blended portion to the remaining mixture in bowl; stir to combine.

 
Chill the gazpacho at least 8 hours or overnight. Taste and adjust seasonings. Add additional lemon and lime juices and hot sauce, if desired.
 
Place gazpacho into serving glasses or bowls. Garnish with reserved chopped vegetables and lemon and lime slices.

Print Recipe

Signature Gazpacho

I have been serving this summery soup at picnics, barbecues and parties seemingly forever! If possible, make the gazpacho a day ahead to give all the flavors a chance to blend. I hope you enjoy this refreshing warm weather soup as much as we do!

Author: Linda Shapiro, © Meal Planning Maven

Ingredients

• 6 stalks celery trimmed and chopped
• 6 Kirby pickling cucumbers, chopped (or 1 large English cucumber)
• 2 red bell peppers seeded and chopped
• 2 green bell peppers seeded and chopped
• 2 orange bell peppers seeded and chopped (or 1 orange and 1 yellow)
• 1 small red onion chopped
• 5 large ripe tomatoes chopped
• 1 28 ounce can diced tomatoes
• 1 28 ounce can tomato puree
• 5 lemons juiced
• 5 limes juiced
• 1 cup chopped fresh parsley
• Salt and freshly ground pepper to taste
• Hot sauce to taste optional

Garnish

• 2 lemons thinly sliced
• 2 limes thinly sliced

Instructions

• In a large bowl, combine the chopped vegetables. Reserve 1 cup for garnish; refrigerate, covered, until serving. Stir in the remaining ingredients.
• Add about 1/2 of the mixture in batches to a blender or food processor; blend until gazpacho reaches desired consistency. To save time, you can also use an immersion blender.
• Return the blended portion to the remaining mixture in bowl; stir to combine.
• Chill the gazpacho at least 8 hours or overnight. Taste and adjust seasonings. Add additional lemon and lime juices and hot sauce, if desired.
• Place gazpacho into serving glasses or bowls. Garnish with reserved chopped vegetables and lemon and lime slices.

Notes

Make Ahead and Storage Tips gazpacho may be made up to 3 days ahead. Cover and refrigerate until serving time. Leftover gazpacho may be stored covered, in the refrigerator for up to 3 days. Stir before serving. Do not freeze.

Notes

Spanish in origin, gazpacho has many fascinating preparation methods depending on region and taste. In Andalusia, gazpacho recipes commonly include stale bread which serves as a thickener. In recent years, alternative gazpacho preparations have appeared on restaurant menus including those made only from green or yellow vegetables as well as with a strawberry, grape, watermelon or even a dried fruit base. Garnishes also vary by region and preference and may include chopped eggs, almonds or ham. Other variations may include garlic as well as various levels of “heat.”
 
If you are lucky to get your tomatoes from a local farmers’ market, purchase whatever variety is in season, such as Roma, beefsteak or heirlooms.
 
Like more heat? Add 1 to 2 seeded and chopped jalapenos.
 
While gazpacho purists would insist that the best texture can only be achieved by chopping the vegetables manually, the process can be a bit a laborious. Depending on your preference, this gazpacho will be equally delicious whether you chop the vegetables with a knife or use a food processor.
 
This recipe makes a bunch…perfect for picnics and potlucks! If you like, feel free to cut the recipe in half- exact quantities are not crucial.
 
Got leftovers? This gazpacho would also make a great topping for fish, seafood, chicken or beef.
 

Click HERE for Jenn’s Chilled Cucumber and Avocado Soup Recipe

Click HERE for “Creamy” Broccoli and Cauliflower Soup Recipe

Coming to the Blog: Sweet ‘n Tangy BBQ London Broil for Father’s Day!

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