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You are here: Home / Appetizer / Gazpacho

June 15, 2011 By Kaitlin 4 Comments

Gazpacho

The warm days in Philadelphia keep on coming, so I think it’s time to attempt making the summer favorite: gazpacho. I wanted to do an heirloom gazpacho, but I am presently cooking out of Wilmington and the local store does not carry any. Sigh. I used this recipe from Cooking Light and just changed some of the ingredients to fit what I could find in the store.
Gazpacho
Ingredients:
2 seeded peeled cucumbers, plus 1 for garnish
1 chopped Vidalia or other sweet onion
1 coarsely chopped red bell pepper
6 tablespoons white wine vinegar
1 tablespoon extravirgin olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
6 large tomatoes, chopped seeded & peeled
1 garlic clove, minced
1 finely chopped yellow pepper, for garnish
1 finely chopped orange pepper, for garnish
1 finely chopped tomatillo, for garnish
8 pieces of garlic bread (optional)
To begin, prepare all of your ingredients. Peel and seed 2 cucumbers. To learn how to seed a cucumber, check out my post here. Roughly chop the onion and red bell pepper. To peel a tomato, prepare a bowl with ice water and bring another pot of water to a boil.
On the bottom side of the tomatoes, cut an X into the skin.
When the water is boiling, place 2 tomatoes at a time into the water.
Keep in the water for 15 to 20 seconds, remove, and place in the ice water.
Once cooled, use a knife to peel away the skin from the X.
Repeat with remaining tomatoes.
To seed the tomato, cut the tomato in half and use a spoon to scoop out the seeds. Discard the seeds and roughly chop the tomatoes.
Prepped Veggies
To make the gazpacho, combine first 9 ingredients (up to the garlic).
Add 1/3 of the mixture to a food processor and blend until smooth. Pour into a large bowl and repeat with the remaining 2/3 vegetable mixture. Cover and chill.
When ready to serve, spoon gazpacho into bowls. Finely chop your yellow and orange peppers and tomatillo. Combine the peppers and tomatillo.
Add 2 tablespoons of the mixture to each bowl. If you’d like, you can also add a piece of garlic bread (or just a crusty piece of day old bread), 1 tablespoon goat cheese, or a teaspoon of sour cream.
This would also be a nice appetizer. Pour the gazpacho into shooter glasses and top with a teaspoon of the pepper tomatillo mixture.
You can also use the gazpacho as a pureed salsa. Prepare garlic bread. Put on a plate with a bowl of gazpacho in the center with a spoon. Guests can spoon gazpacho on top of the bread, or use the bread to dip into the gazpacho.

Related posts:

Gazpacho with Grilled Pickapeppa Shrimp Heirloom Gazpacho Lemony Red Lentil Soup Vegan Chilled Corn Soup

Filed Under: Appetizer, Dairy Free, Europe, Gluten Free, Make Ahead, Meatless, Soups/Stews, Spain, Vegan, Vegetarian Tagged With: Cucumber, Garlic, Garlic Bread, Gazpacho, Make Ahead, Onions, Red Pepper, Soup, Tomato, Vegetarian, White Wine Vinegar

Comments

  1. cookinghealthyforme says

    June 16, 2011 at 4:07 am

    I l-o-v-e gazpacho! I love the shot glass idea!

    Reply
  2. KEcker says

    June 17, 2011 at 5:02 pm

    Yum, looks so refreshing!

    Reply
  3. Valerie says

    June 17, 2011 at 6:56 pm

    I take gazpacho everyday, it’s great in summer! And we can make soo much different recipes with one!

    Reply
  4. twistedkitchen says

    June 20, 2011 at 5:04 am

    Yum! I love to serve mine with shrimp and balsamic vinegar.

    Reply

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