Gazpacho


Ben enjoyed the Gazpacho while we were vacationing in Spain this summer.  Gazpacho is a cold vegetable soup from Spain.  It is best described as liquid salad or ‘salad in the form of soup’.  Gazpacho is a wonderful way to serve summer fresh vegetables.

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June and Keiko made this Gazpacho recipe adopted from Elizabeth Shepard.

Ingredients

  • 2 cups finely diced plum tomatoes
  • 1/2 cup finely diced bell pepper
  • 1 cup finely diced cucumber, seeds removed
  • 1/3 cup minced red onion
  • 1/4 cup olive oil
  • juice of 1/2 lemon
  • 2 cups low-sodium beef broth
  • 2 tablespoons red wine vinegar
  • 1/4 cup finely minced parsley
  • 1 teaspoon dried oregano
  • 1 tablespoon Worcestershire sauce
  • freshly ground black pepper
  • 1 hard boiled egg
  • 2 small cloves garlic, finely chopped
  • pinch of salt
  • 1 46-oz can tomato juice
  • 1/2 cup fresh, plain bread crumbs
  • Tabasco, to taste

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P/S: the Italian bread crumb and the nutmeg are not supposed to be in this photo.

This recipe serves 8.

Instructions

Gazpacho-12-300x200In a large pot, combine all the chopped ingredients (tomatoes, bell peppers, cucumber, onion and parsley), oregano and black pepper.

Squeeze in the lemon juice.

Gazpacho-13-300x200Add tomato juice, beef broth and olive oil to the chopped vegetables in the pot.

Season with Worchestershire sauce.

Gazpacho-20-300x200Place egg, garlic and salt in a small bowl, mash with a fork until the mixture forms a paste.  Stir in the egg mixture and breadcrumbs into the soup until they are completely dissolved.

Taste to see if it needs more salt for seasoning.  Add Tabasco to taste.  Allow the soup to chill before serving, ideally for at least 4 hours.

This soup makes almost 2 quarts.  It is good in the refrigerator for a week.

3 thoughts on “Gazpacho

  1. Gazpacho recipes differ according to the provinces and towns in Spain. Some are very similar to this one, while some are not. I lived there for ten years and was amazed at all the different ways to make those delicious dishes. The same can be said for Paella.

  2. Pingback: Chow Times » Seville: El Cortes Ingles

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