Thursday, June 25, 2009

Barefoot Blogger: Gazpacho

I decided to make the gazpacho yesterday since I had the day off and I could make it and let it cool for several hours. And I have to say I'm torn on the recipe. I loved the flavor (even though I brilliantly halved every ingridient except the garlic. Oops.) but it felt lacking. I think if I had thought to add some protein with it it would be perfect. Either grilled shrimp or chicken would be great. Instead I just served it with a garlic breadstick (yeah, vampires beware).

(What is too processed?)

  • 1 hothouse cucumber, halved and seeded, but not peeled
  • 2 red bell peppers, cored and seeded
  • 4 plum tomatoes
  • 1 red onion
  • 3 garlic cloves, minced
  • 23 ounces tomato juice (3 cups)
  • 1/4 cup white wine vinegar
  • 1/4 cup good olive oil
  • 1/2 tablespoon kosher salt
  • 1 teaspoons freshly ground black pepper


Roughly chop the cucumbers, bell peppers, tomatoes, and red onions into 1-inch cubes. Put each vegetable separately into a food processor fitted with a steel blade and pulse until it is coarsely chopped. Do not overprocess!

After each vegetable is processed, combine them in a large bowl and add the garlic, tomato juice, vinegar, olive oil, salt, and pepper. Mix well and chill before serving. The longer gazpacho sits, the more the flavors develop.


  1. While I can't wrap my head around the cold soup idea (even when I had some in Madrid, off all places!) but I bet this would be fantastic in a number of other as a topping for a burrito or a pita, I ruining this recipe? I'll shut up after saying that it does look great!

  2. Mmmm. I do want to keep experimenting with this, maybe adding some crunchy tortilla strips and sour cream along with a protein?

  3. Your soup looks great - and you are right, chopped shrimp are an excellent addition to the soup.

  4. Welcome to the group. I added shrimp to mine and it made a perfect meal.

  5. I think I might have doubled the garlic too--opps! A little protein does make it nice though.