What is gazpacho made of?
It is a tomato-based soup, made with fresh tomatoes, tomato juice and many other vegetables such as cucumber, celery, onion and zucchini. Some ingredients are blended in a food processor, others are not, to give them texture. Olive oil, vinegar and tabasco (or your favorite hot sauce) add flavor, and a touch of sugar balances the acidity.
Can gazpacho be eaten cold?
Yes, yes, YES. Gazpacho is so fresh that it is made with raw, uncooked vegetables. It is a delicious lunch for hot summer days.
Is gazpacho a healthy soup?
With so many vegetables and fruits, how could it be otherwise? Gazpacho is packed with nutrients and is delicious.
YIELDS: 8 serving(s)
PREP TIME: 15 mins
COOK TIME: 15 mins
TOTAL TIME: 30 mins
Ingredients :
- 2 cloves garlic, minced
- 1/2 whole red onion, diced and divided
- 1 whole large cucumber, diced and divided
- 5 whole Roma tomatoes, diced and divided
- 1 whole zucchini, diced and divided
- 2 stalks celery, diced and divided
- 1/4 gallon tomato juice, divided
- 1/4 c. extra virgin olive oil
- 1/8 c. red wine vinegar
- 2 tbsp. white sugar
- 6 dashes Tabasco
- 1 dash salt, to taste
- 1 dash black pepper, to taste
- Avocado, sour cream, cilantro, grilled shrimp, and grilled bread, to serve
Directions :
- Combine the minced garlic with half the red onion, half the cucumber, half the tomato, half the zucchini, half the celery, half the tomato juice, olive oil, red wine vinegar, sugar, Tabasco, and a dash of salt in the bowl of a food processor or in a blender. Pulse until all ingredients are blended well; mixture will have a nice speckled, colorful texture.
- Pour into a large bowl and add the rest of the tomato juice, and half of the remaining onion, cucumber, tomato, zucchini, and celery. (Reserve the rest of the diced vegetables for garnish.)
- Stir mixture together and check seasonings, adding salt if needed. Chill soup for at least a couple of hours; soup needs to be very cold!
- Remove the soup from the fridge and stir. Check seasonings one last time. Ladle into a bowl and garnish with remaining diced vegetables, a sliver of fresh avocado, sour cream, and cilantro. Finally, place a grilled shrimp on the top and serve with grilled slices of bread. This is a to-die-for summer dinner.
