Summer Tomato Soup Gazpacho

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Gazpacho the Taste of Summer

Gazpacho is a traditional Spanish cold soup. It is served through out Spain and Portugal and Latin America. It I also favored in New Mexico USA! Gazpacho originated in Spain around the 12th century. This traditional cold soup is made with sun ripened freshly harvested red tomatoes and/or various other fresh summer vegetables.

It is always served cold and provides a nice refreshing cooling dish for the hot summer months. Often Gazpacho is served as a drink over ice cubes.

Many traditional Gazpachos include olive oils, vinegars, and garlic. There are many Gazpacho recipes that include avocados, watermelon, and grapes. Additional spices may include garlic, oregano, and cumin. In this recipe I have used tomato juice but you will often find other traditional recipes made with beef, chicken or milk or cream. Each family creates a Gazpacho that maximizes the fresh ingredients available seasonally in their area. Other ingredients chopped and added at the very end may include ham (jamon) and hard boiled egg (huevo.)

Gazpacho is not a Midwestern USA staple but it should be because tomatoes are extra flavorful when grown in the Midwest USA. I think if Midwesterners would give Gazpacho a try they would fall madly, deeply and happily in love with Gazpacho.

I am very much a fresh tomato fan and to that end, I have adapted the Gazpacho recipe to showcase fresh tomatoes. The tomato is the star in this dish! So, the cucumbers, onions and cilantro could only be in this soup if they promoted the fresh taste of home grown tomatoes.

I do think this Gazpacho tastes like summer, if summer had a taste!

Gazpacho

Ingredients:

1 ½ - 2 lb. garden or farm market fresh tomatoes

1 large cucumber

½ + red onion (generous w/the onions)

1 jalapeño

3 C. tomato juice

¼ C. fresh cilantro

2 limes

Salt and pepper

Preparation:

Core and chop tomatoes

Peel and remove seeds from cucumber and chop

Peel and chop red onion

Chop the jalapeño Be sure to use your throw-away dollar store plastic gloves while you remove the top, inner membrane and seeds of the jalapeño. If you want more heat you may leave in the membranes or seeds. I keep the tomato the star and only use one jalapeño.

Place ¾ of all of the above ingredients in a pitcher with all of the tomato juice

Mix with a hand held blender* (see picture)

Add the remainder of the ingredients including the cilantro (roughly chopped)

Roll the limes on the counter to pre-squeeze it a bit, cut the limes in half and squeeze both limes into the Gazpacho. Limes are VERY important in this dish.

Taste test

Add salt and pepper to taste

Place in fridge for no more than 30 minutes. This is best fresh.

* I use my hand blender for many things. The first time I saw Gazpacho made was years ago in a 1988 Spanish movie by Pedro Almodovar, Women on the Verge of a Breakdown (a black comedy) and the character used a blender to make her Gazpacho. I used a blender for years until I figured out how much easier it is to clean a hand held blender than dismantling and cleaning the counter top blenders. Anyway, you may use your counter top model if you wish but as for me, I will take the easy-peasey way.

BTW Pedro Almodovar helped ‘discover’ Penélope Cruz and aren’t we all better off for that too?


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Comments 13 comments

Denise Handlon profile image

Denise Handlon 5 years ago from North Carolina

LOL Sounds good. :)


NMLady profile image

NMLady 5 years ago from New Mexico & Arizona Author

Just picked a dozen tomatoes from the garden....would give you some so you could make it! (if were more than Internet neighbors! LOL)


Denise Handlon profile image

Denise Handlon 5 years ago from North Carolina

I've never actually had gazpacho, but it looks good. Bookmarked.


NMLady profile image

NMLady 5 years ago from New Mexico & Arizona Author

Nice idea...I made bruschetta tonight and I bet it would be a good derivation too!


sam3m profile image

sam3m 5 years ago from New York

i make a tomato and onion salad with a little oil and salt, pepper and oregano. if there is any left after dinner, i use it as a base for my gazpacho.


texasgirlfw profile image

texasgirlfw 5 years ago

This sounds like a great recipe. Thanks.


NMLady profile image

NMLady 5 years ago from New Mexico & Arizona Author

Well, they sound wonderful. Bet they would make a great Gazpacho!


emichael profile image

emichael 5 years ago from New Orleans

I don't know how to describe them other than delicious :) They are usually large and, when in season, very red, plump, and meaty. They grow in the alluvial soil of the Mississippi river down here. It's the climate and soil that makes them unique. A lot of people make tomato sandwiches with them. They are usually bigger than the bread :)


NMLady profile image

NMLady 5 years ago from New Mexico & Arizona Author

I am not familiar with creole tomatoes. But I would still try them in this recipe. How do creole tomatoes taste different? I grow yellow tomatoes and they are good but different when I make Gazpacho. I have had the Purple Siberian tomatoes and they are smoky tasting (!?)


emichael profile image

emichael 5 years ago from New Orleans

I can definitely appreciate that. I think the biggest challenge is finding good, fresh tomatoes. We have really good creole tomatoes down here, I wonder how that would be in this recipe...?


NMLady profile image

NMLady 5 years ago from New Mexico & Arizona Author

There are sooooo many recipes out there. I have tried some very awful ones too! This one is probably too bare bones for some BUT we love it! I also try to make recipes as maker-friendly/easy as I can! We all have busy lives.


emichael profile image

emichael 5 years ago from New Orleans

I tried making this once for a project in my high school Spanish class. It came out terribly. But I've always wanted to try again with a good recipe. This one sounds really good.


Eiddwen profile image

Eiddwen 5 years ago from Wales

Mm looks delicious and one to add to my bookmarked recipes.

Take care

Eiddwen.

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