This cold soup is delicious and refreshing. I enjoy the heartiness of it.
I traveled to Spain twice and fell in love with gazpacho- you can even get it at McDonald’s there- on their “Euro Menu”!
Look even back in the day I was snapping photos of my food….
The authentic Spanish version- is normally totally pureed, has olive oil, and often has bread pureed in to it… My version is slightly different but the gazapacho enthusiast in me still LOVES it.
The photos don’t really do this recipe any justice. As a side note, I couldn’t resist using my garden fresh tomatoes. The real recipe calls for canned tomatoes- which make this soup a much redder color. Fresh or canned, this soup tastes great.
- 2 (14 ounce sizes) cans of diced tomatoes with juice. Or 5-6 medium sized tomatoes.
- 1/2 English cucumber
- 3 stalks of celery
- 1/2 green pepper
- 1/2 green onion, or use a small cut from of a regular onion.
- 1 clove garlic
- 3-4 leaves of fresh basil (or 1 tbs dried basil)
- 1 tsp salt
- 3 tbs red wine vinegar
- 1 tsp tobacco sauce
- Start with the first set of ingredients. Using a food chopper or food processor, pulse vegetables and basil in small batches. Pulse until well chopped/slightly juicy.
- Mix all the vegetables into a bowl. Add the salt, tobacco, red wine vinegar. Add the dried basil if you aren't using the fresh basil. Mix.
- Allow to chill for 2 hours so the flavors can marinate. Taste and add more salt, tobasco, and red wine vinegar as needed.
- Serve in small bowls, garnish with a lemon wedge.
- Separate all the veggies into two piles. One pile: pulse until well chopped, and the second pile: pulse longer to make more juice. Mix both piles into a bowl.
- If using fresh tomatoes VS canned, you may want to add in up to 1/2c water.
- Garnish ideas: Lemon wedge, fresh basil, melba toast.