Inspired by all the bounty summer seems to offer, I seem to keep chiming in with recipes that embrace all the fresh produce happening in our gardens and showing up at our farmers’ markets. And true to form, here’s another! If you’ve never had gazpacho, or have never made it…now’s a great time to try!
Although I love this summertime soup, I had never made it myself. This weekend I visited one of my very best friends from my college days, and she reminded me that her Spanish family’s age-old gazpacho recipe was one of my favorites! Donna shared her pinch-and-smidgen version, and I spent an evening improvising so I could share proportions with you (and make it again someday!).
- 1 green pepper
- 1 red pepper
- 1 bunch green onions (6 – 7)
- 1 cucumber, peeled and diced
- 1 stalk celery, diced
- 1 can diced tomatoes (28 oz.) approximately 10 tomatoes
- 1 can peeled tomatoes (28 oz.) approximately 10 tomatoes – discard juice from the can
- 2 small cans (11 oz.) V8 juice
- 2-3 tsp. Tabasco (more or less, to taste)
- 1/8 tsp. minced (dried) garlic or 1 clove garlic, chopped
- 1 Tbs. lemon juice
- 1/2 Tbs. Worcestershire sauce
- fresh cilantro (optional, to taste)
In a large food processor or blender, combine half the bunch of green onions (tops included), half of the peeled and diced cucumber, half of the diced green and red peppers, and all of the peeled whole tomatoes. Blend until pureed.
Pour into a large bowl or pitcher. Add the remaining diced veggies, V8 juice, lemon juice, Tabasco and Worcestershire sauce, to taste. Stir and chill.
Serve once chilled with fresh cilantro and gluten-free croutons.