How do you spell fresh? Well this time of year with gorgeous tomatoes on the vine, I spell it G-a-z-p-a-c-h-o. Yes, that cold tomato soup which originated in Spain. It is mostly consumed during the summer months, due to its cold temperature, and makes a wonderful refreshing starter or substitute for a side salad. If you are a gardener you probably have everything you need to make a big bowl of Gazpacho right in your back yard. If not, try to get fresh tomatoes from a neighbor or from a farmer’s market. The goal is to gather up the freshest ingredients possible. Give this recipe a try and let me know what you think.
6 ripe tomatoes, peeled and chopped (more or less depending on the size and type)
1 red onion
1 cucumber, peeled and seeded
1 sweet red bell pepper (or green) seeded
3 ribs of celery
1 Tablespoon fresh minced parsley
2 Tablespoon fresh minced chives
2 cloves pressed garlic
1/4 cup red wine vinegar
1/4 cup Extra Virgin Olive Oil
2 Tablespoon freshly squeezed lime juice
2 teaspoons sugar
6 or more drops of Tabasco sauce to taste
1 teaspoon Worcestershire sauce
Salt and fresh ground pepper to taste
2 – 3 cups V-8 low sodium Spicy Hot juice ( This is optional. If you want a thick chunky Gazpacho leave as is. If you want to thin it down a bit for a more soupy texture then you can add water, tomato juice, or as I do the V-8 Spicy Hot juice)
First, rinse your tomatoes and set aside. Mine are a combination of Roma and cherry tomatoes. Just use what is ready to pick.
Then, fill a large pot of water and bring to a boil. Add the tomatoes and turn the heat off. Let the tomatoes sit in the hot water for about 5 minutes with the lid on.
Next, pour the tomatoes out of the pot into a colander to drain and cool off.
Meanwhile, add the trimmed the celery (include the leaves), the peeled and seeded cucumber, and the bell pepper (mine is red and green) to the bowl of a food processor and run on low until you see the texture you desire. Then, transfer the processed vegetables to a large non-reactive bowl.
Now, peel the skin off, and remove most of the seeds of the cooled tomatoes and place in the bowl of the food processor. Then run on low until you get the texture you want.
Now, pour the pureed tomatoes over the vegetables in the non-reactive bowl and mix together.
Next peel the onion and cut into several wedges and place into the bowl of the food processor. Pour the olive oil over the onions and press the garlic over them and then run on low until you have the texture you want.
Now, add the minced chives and parsley to the veg and tomato mixture and mix together.
Then squeeze the juice of one large or two small limes over the bowl, add the red wine vinegar, sugar, Tabasco sauce & Worcestershire sauce and mix together.
Now, taste and then add salt and pepper. Then give the mixture a good stirring and if it is too thick for your liking add the juice of your choice in small increments until you have your desired consistency.
Now, cover with plastic wrap and refrigerate for a few hours before serving. This will allow a melding of the flavors.