Root-Master Club – Gazpacho Recipe
Yesterday we discussed a great curried stew to use up all those veggies ripening in our gardens.
Today we use some of the same vegetables to make a cold dish…. GAZPACHO! Gazpacho is a wonderful cold soup that is wonderful by itself, with a salad or as the opening course to a summer dinner.
Use whatever veggies are coming your way to make a dish that evolves as you, and your garden do!
Stay tuned to page 2 (Read More) for my Gazpacho Recipe and even MORE cold soups for your perusal…. ENJOY!
- Yield:8 servings
- Time:20 minutes + several hours to chill
- Tools 1. large, covered bowl
2. stick blender (optional)
- 4 c tomato juice or diced tomatoes
- 2 c diced tomatoes
- 1 peeled, seeded, diced cucumber
- ½ c chopped red onion
- ½ c chopped celery
- ½ c chopped bell pepper
- 2 chopped scallions
- 2 cloves minced garlic
- ¼ chopped fresh parsley
- 2 Twine vinegar
- 2 T lemon and/or lime juice
- 2 T olive oil
- salt, pepper
- Combine all of the ingredients in a large bowl.
- Purée some or all of the soup (optional).
- Chill for several hours.
This recipe is quite flexible. I’ve seen it with corn, green chiles, zucchini – you name it.
Experiment to find the version you like best.
Gazpacho is often served with side dishes of various toppings, such as diced tomatoes, cucumbers, bell peppers, avocado, red onion, cilantro, and croûtons.
I have found gazpacho recipes where they add navy beans, garbanzo beans,or even sliced black olives to the final chunky “puree”… experiment to make my recipe YOURS!