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!
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.