By popular request from many of my cooking enthusiasts, I have decided to periodically blog about just a single dish. With Spring and Summer celebrations in full swing, I chose Signature Gazpacho from Meal Planning Maven’s Recipe Collections as my inaugural recipe to share with you!
Spanish in origin, gazpacho has many fascinating preparation methods depending on region and taste. Served chilled, gazpacho is most commonly composed of a red tomato base full of colorful vegetables such as bell peppers, cucumbers, tomatoes, celery and onion. Variations may include garlic as well as various levels of “heat.”
The mixture is blended to desired consistency which can range from chunky to smooth. 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.
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!
Siganture Gazpacho
Servings: about 10
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
1 cup reserved chopped vegetables
Directions
- 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 (pictured).
- Return the blended portion to the remaining mixture in bowl; stir to combine.
- Chill the gazapacho 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.
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.
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*If you are lucky enough to get your tomatoes from a local farmers’ market, purchase whatever variety is in season, such as Roma. For 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 blender or 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. Leftover gazpacho would make a great topping for fish, seafood, chicken or beef.
Hungry for More?
I invite you to visit my Recipe Collections where lots of goodies such as Sizzling Summer Dishes, Healthier Frozen Treats, Dinner in a Flash, Freezer-Friendly Meals, Crockpot Dishes, Pack ‘n Go Lunch Favorites, and MORE await your discovery!
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Ceeya Next Time!
Linda Shapiro, Meal Planning Maven
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