Wednesday, July 18, 2012

Easy Gazpacho

When the tomatoes are ripe and the temps soar into the triple digits, it's the right time of year for gazpacho. Really, there is nothing like a bowl of this cooling soup with some crusty bread when the thought of turning on the oven, or even the grill, seems unbearable.
Easy Gazpacho
Ok, you do have to turn on the stove for this, but just briefly to blanch the tomatoes to remove the skins. Do it in the morning before the house heats up.

I just winged it with this version using what vegetables we had on hand and adding things I thought sounded good. Funny thing is, it's probably the best version of gazpacho I've ever made. All the flavors blend together so one vegetable doesn't over power the rest. The balsamic adds some depth and the red pepper flakes a litte zing. The color is a gorgeous deep red. Cilantro, while not typical in gazpacho, really goes with it beautifully, but if you are one of those people who can't eat cilantro leave it out. I can't recommend topping it with sweet corn more, the crunch and sweetness it adds is really something special.

Easy Gazpacho

1 c peeled, seeded and roughly chopped tomatoes
1 red pepper, seeded and roughly chopped
1 cucumber, peeled, seeded and roughly chopped
1 large sweet white onion, peeled and roughly chopped
2 cloves garlic, peeled
handful of fresh cilantro (optional)
1 11.5 oz can of tomato juice
1 t kosher salt
1/8 t - 1/4 t crushed red pepper flakes
1 T balsamic vinegar

Put everything in a blender or food processor. Process until everything is chopped but the soup still has a little texture. Taste for seasoning and add salt if needed.

Makes 4 cups

Optional toppings:
cooked corn kernels (To cook an ear of corn easily, peel the husk without removing it. Remove all the silk you can. Push the husk back up around the corn. Microwave on hight for 3 minutes. Perfectly done corn)
diced cucumbers
diced onion

If you are not reading this post in a feed reader or at OR at then the site you are reading is illegally publishing copyrighted material. Contact me at katbaro AT yahoo DOT COM. All recipes, text and photographs in this post are the original creations & property of the author unless otherwise noted. © 2007-2012 Kathy Lewinski


Elle said...

My gosh, this looks so good! Yeah, it's been so hot, and I haven't even considered gazpacho. I just picked a bunch of tomatoes, too, before it gets stormy! I just need some corn and I already went to the store. Bummer!

Lori said...

Our cucumbers are still lagging behind the tomatoes. As soon as I can get both at the same time, I will be making a big bowl of this!

Amanda said...

If you really don't want to turn on the stove, I just read a tip in Fine Cooking that a ceramic vegetable peeler is sharp enough to peel tomatoes and does not have a serrated edge to get all tangled up and make tomato skin mush. Thanks for another lovely post!

grace said...

i love the idea of garnishing it with fresh corn kernels! so nice, kat.

Alicia Foodycat said...

I just boil the kettle for peeling tomatoes!

This is the most perfect-looking gazpacho.

kat said...

Foodycat - Why didn't I think of that?! Love my electric kettle.

Jersey Girl Cooks said...

Oh, this is perfect with the hot weather we're having.

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t = teaspoon
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