Gazpacho

by

This is an ancient Andalusia (Spanish) dish. No one knows exactly how far back it goes. It may have roots in Rome, or possibly the Visigoths. Wherever it came from it is pretty popular in Spain, Portugal, and parts of South America. This is a nice cold tomato based soup. Very tasty and NOT the over peppered and generally tasteless stuff you get in so-called Mexican places here in the US. (Most American Mexican food bears even less resemblance to the real deal than American Italian food does to the real stuff.)

Many of the Spanish variations have a stale bread base – but this one is just pure veggies and rather refreshing in the hot days of summer.

1 each cucumber, halved and seeded, but not peeled 

Seeding a Cucumber

 

2 each orange or red bell peppers, cored and seeded 

Seeding Bell Pepper

 

4 each plum tomatoes 

Plum Tomatoes

 

1 each onion 

Purple Onion

 

3 each garlic cloves (a whole fist – if really mild), minced
3 cups Clamato juice
1/3 cup olive oil
1/3 cup cider vinegar
1/3 cup wine of choice – red preferred 

Clamato – Oil – Wine – Vinegar

 

1/2 Tbs kosher salt
1 tsp freshly ground black pepper

Whack the veggies into rough cubes, the run through a food processor, pulsing until coarse chopped.

 

Gazpacho Veggies

 

Chopping Cuke

Pulsing Cucumber

Pulsing Peppers

Pulsing Tomatoes

Pulsed Garlic and  Purple Onions

Unstirred Pulsed Veggies in Bowl

Picture shows yellow bell peppers, red tomatoes, green cucumber and purple onion with white garlic. Makes a beautiful picture!

Dump into a bowl after each veggie. There are two schools of thought here – first school – don’t chop too fine, you are emulating what can be done with a knife. Second school – to which herself subscribes – go ahead and make it fine chopped (but not pureed). Try it both ways and decide which you like best. The advantage of fine chopped is that you can just suck it out of a cup when it is a bit liquid; no spoon needed.

When each veggie is to your satisfaction add in the rest and mix together well. This should really be chilled. You will find that it really benefits from sitting in the fridge for a day or two.

 

Stirred Gazpacho

Gazpacho – Done and Beautiful and Tasty!

 

Additional discussion: Clamato juice works much nicer than standard tomato juice. Wine vinegar or wine work equally well – follow your own taste buds. Use just about any color bell pepper except green. You want taste – not heat or heartburn.

Herself Sez: YUMMY! A cup of this is 2 servings of veggies. If you are on a low carb diet, this is great. If you are on a high carb diet, you can have almost as much of this as you can eat! Fabulous in the summer, not quite as tasty in the winter because the tomatoes are not as full-flavored. The onions you use are a factor, too. purple onions in the summer add a nice bite, but as the fall wears on, they become a bit bitter. Move to a sweet onion, then. Not quite as much flavor as a good purple, but much less bitter. We are eating this year round, and I can hardly wait for summer, again!

Oh, Just YUMM!!!


Advertisements

2 Responses to “Gazpacho”

  1. Suzanna Says:

    Beautiful pictures make it easy to follow the directions. Great recipe, too.

  2. risa Says:

    The photos *really* help!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s


%d bloggers like this: