Feaston Confession: this is the first and only time we’ve ever made this cold, tomato-based soup. However, I don’t think it will be the last.
The beauty of gazpacho, as with most soups, is that the recipe is not set in stone. Obviously, it is most beneficial to make and serve this in the summer when a cold soup would be most refreshing, but also when all the ingredients are in season (and therefore less expensive).
Another bonus? Total prep time for this is less than 20 minutes, and the soup need only chill for an hour (or cop out and throw some ice cubes in the bowl — who’s going to bother protesting?)
Now then, to the recipe, which we found at the always delightful food site run by Ree Drummond, Pioneer Woman Cooks.
First, dice up all of the following (at least into large, food processor ready chunks):
- 2 cloves of garlic
- 1/2 large red onion
- 1 cucumber
- 5 ripe tomatoes
- 1 zucchini
- 2 celery stalks
Place HALF of all of the vegetables into a food processor along with:
- 2 cups tomato or vegetable juice
- 1/4 cup extra virgin olive oil
- 1/8 cup red wine vinegar (or more to taste)
- 1 Tbsp. sugar
- Tabasco or other hot sauce to taste
- Salt to taste
Now, just pulse that all together in the food processor (or even a blender might work) until the ingredients are well blended but still have a bit of their color left — you want it to be speckled, not one big mushy, foamy mess.
Pour that into a large bowl and add:
- 2 more cups tomato or vegetable juice
- remaining onion, finely diced
- remaining cucumber, finely diced
- remaining tomatoes, finely diced
- remaining zucchini, finely diced
- remaining celery, finely diced
Stir everything together to combine, add salt and pepper as needed.
Now then, cover the soup and let it chill for at least an hour. When you’re ready to serve, top with any of the following ingredients:
- sour cream
- cheese of any variety
- grilled shrimp
- more onions
Really, it’s hard to go wrong. We chose to leave all of our appliances firmly set to OFF and served our soup with some select toppings and sliced bread, with olive oil and herbs for dipping. I love it, Mike loved it, my vegetarian sister loved it and my 10-year-old niece went back for seconds.
We’re putting this firmly in the WIN column.