Chilled Gazpacho

ChilledGazpacho Chilled GazpachoSomebody tell me:  why does any vacation now result in me coming home with a “muffin top” (aka pot belly)?  I’m technically a lean-ish person, but lately, yikes.   Even places with not great food, I channel Miss Piggy.  Thus, when we get back home to our “grind of choice” (as my friend, Cathi calls it), meatless meals like Gazpacho are the menu here for a while.

Larry will eat giant bowls of Gazpacho (no matter that he hasn’t added an ounce) and so will I.   It’s a fast food to make, use your food processor and literally buzz a giant portion in minutes.  But you need to make the recipe hours ahead; chill in a large bowl that is glass or Pyrex so the soup gets cold throughout.  The vegetables “crisp up” in the soup giving it the traditional texture of a very good Gazpacho.

I always refer to my copy of Make It Easy In Your Kitchen cookbook by Laurie Burrows Grad to start.  The book is out of print but you can still get used copies.  Her recipe is called Spanish Gazpacho; I tweak it to end up with this version:

Chilled Gazpacho

  • 1 medium cucumber, peeled and coarsely chopped
  • 1/2 green pepper, seeded and coarsely chopped
  • 1 small red onion, coarsely chopped
  • 1 clove garlic, peeled and cut in quarters
  • 1 14.5 oz. can diced tomatoes
  • 1 small can V-8 juice (5.5 oz)
  • 3 Tbsp. red wine
  • Juice of 1/2 fresh lemon
  • 1/2 tsp. Tabasco sauce
  • 1 tsp. Worcestershire sauce
  • Salt and freshly ground pepper to taste
  • Fresh cilantro for garnish

Place cucumber, pepper, onion, garlic and V-8 juice in food processor and pulsate until finely chopped.  Pour into a large glass bowl and set aside.  Then, place tomatoes, red wine, olive oil, lemon juice, Tabasco and Worcestershire sauce in food processor and pulse until blended.  Pour mixture into pureed vegetables in bowl and stir until blended.  Add salt and pepper to taste.  Cover and refrigerate 6 hours or overnight.  Makes 4 to 6 servings (but eat all you want, it’s basically a salad).  Serve with a sprinkling of chopped cilantro, if desired.

120x20 su gray Chilled Gazpacho

pixel Chilled Gazpacho

{ 9 comments… read them below or add one }

1 Worth The Whisk July 23, 2010 at 9:28 am

Barbara – SO excited you loved the gazpacho. We do get vidalia onions here, I just seem to gravitate to the red onions because I can remember the ingredient list while in the produce department. Thanks for the nice note.

2 Barbara July 23, 2010 at 9:11 am

Hi Patti. I just wanted to let you know that I made your Chilled Gazpacho last night and it was WONDERFUL… my whole family devoured it in five minutes!
The only variations that I made to it were to use fresh tomatoes and fresh juice (I was canning at the time) instead of store bought and I used a vidalia onion (I don’t know whether they’re available on the west coast; they are a sweet onion from Vidalia, GA) instead of a red one. I also guessed at the amount of olive oil to add (I added 2TB).
It was just the perfect recipe for a hot summer night!
Thank you, thank you!!

3 Josephine July 17, 2009 at 11:43 am

I remember when you made it for us at TLC. I had never had it before.

4 Gretchen June 2, 2009 at 3:34 pm

I was just thinking about gazpacho today; looking forward to trying it.

5 Lora May 24, 2009 at 4:37 pm

Agreed!

6 Patti May 24, 2009 at 1:12 pm

Nah, it’s more like a chilled salsa soup. When the weather is especially hot, Gazpacho is an awesome dinner.

7 Lora May 24, 2009 at 1:10 pm

Hehe. Does it taste a bit like it?

- Lora

8 Patti May 24, 2009 at 8:57 am

LOL, this Gazpacho is a fairly thick soup but not as red as spaghetti sauce. Love your thought!

9 Lora May 24, 2009 at 4:12 am

Looks like spaghetti sauce.

- Lora

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