Gazpacho bursting with vine-ripened tomatoes, cucumbers, peppers and basil.
Gazpacho – Garden Goodness!
Great to Have Friends with a Garden!
We recently visited our friends Mark and Diana, who are accomplished vegetable gardeners. They have a garden in their rural backyard, that comes close to resembling a small commercial farm. Fortunately, they are also very generous friends. We were laden with all kinds of veggie goodness by the time we left; peppers, cucumbers, sweet corn, garlic, shallots and of course, tomatoes.
As I contemplated ways to enjoy all this fresh produce, I remembered my recent hankering for gazpacho. Checking my recipe against our bountiful inventory, I realized I had everything I needed to whip up a batch. Yeah!
Chilled tomato soup may be an acquired taste for some people. However, If you like salsa, you should give it a try. Essentially the two are very similar. The main difference for gazpacho, is the crunchy, refreshing cucumber, a few additional seasonings, and a more soup-like consistency.
Healthy Never Tasted So Good
After a series of posts focused on more indulgent recipes, I felt it was time to balance things out with something a little healthier. Great news! You get the best of both worlds with this recipe. It is low in calories and carbohydrates and the tomatoes provide a great source of vitamin C. You also get big flavor from vegetables and herbs used at the peak of their season. Healthy never tasted this good!
Gazpacho
Ingredients
- 3 cups chopped ripe tomato about 1 1/2 lbs.
- 1/3 cup finely chopped red onion rinse with hot water for about 20 seconds in a strainer if it smells strong
- 3 large basil leaves
- 1 clove minced garlic
- 1 cup finely chopped peeled cucumber, divided
- 1 1/2 cups tomato juice
- 1/2 cup finely chopped roasted red bell peppers
- 3 tablespoons red wine vinegar
- 2 teaspoons Worcestershire sauce
- 1 tablespoon extra virgin olive oil + more for drizzling if desired
- 3/4 – 1 teaspoon kosher teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 4 teaspoons chopped Italian flat leaf parsley
Instructions
- Combine first 4 ingredients in a food processor, add 3/4 cup of cucumber. Pulse 5-8 times or until coarsely pureed.
- Combine the pureed tomato mixture, juice, and the next 6 ingredients (juice through black pepper); stir well. Cover and refrigerate 3 hours or until chilled.
- Fill individual bowls with gazpacho, sprinkle each bowl with some of the remaining 1/4 cup chopped cucumber and parsley. Drizzle individual servings with a little additional olive oil, if desired. Can store soup in refrigerator up to 2 days. Stir and sprinkle with cucumber and parsley before serving.
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