Gazpacho
With summer here and all of the fresh vegetables available one
of my family’s favorites is Gazpacho. Gazpacho comes from
the Andalusia 
region
of Spain. It is an uncooked fresh soup that is served chilled.
This crisp refreshing soup can serve
well as a meal with good bread, some cheese or can be used as
an appetizer by adding boiled or grilled shrimp and using the
gazpacho as the dipping sauce. The recipe I use makes approximately
a half a gallon and will last under refrigeration 3-4 days. Please
as with some of my other recipes use it as a guide line; don’t
be afraid to add other vegetables or herbs and spices to make
it yours.
Gazpacho (Printable
Recipe)
6 10oz cans Diced Tomatoes
2 medium Green Bell Peppers (small diced)
2 medium Cucumbers (peeled, seeded, and small diced)
2 ribs Celery (small diced)
1/2 Red onion (small diced)
2 cloves Garlic (minced)
1/4 cup Fresh Chopped Parsley
1 Tbsp Chili Flakes
1/2 tsp Dry Thyme
1/2 tsp Dry Basil
1/4 cup Red Wine Vinegar
1/2 cup Extra Virgin Olive Oil
In a large mixing bowl combine all ingredients except the olive
oil
Mix thoroughly Take out approximately a third of the soup and
puree in a food processor
Add back to the soup and add the olive oil Adjust the seasoning,
cover and refrigerate
The reason for adding the olive oil at the end is if you puree
with the oil in the soup it tends to turn it an orange color
One option for this soup is to use the fire roasted tomatoes
now available, I generally substitute half of the diced tomatoes
with these.
