Gazpacho is the only thing I want to eat when the temperature soars past 30 degrees Celsius. There’s something about the chilled soup that is so refreshing and light; even though it feels like a hearty meal. It helps that you don’t need to turn on any appliances to make it and it comes together lightning fast. And the colour! All those delicious, bright-coloured veggies peeking out through the tomato “broth” make me sooo happy!
My recipe is a little different from most gazpacho recipes I’ve seen. Most call for breadcrumbs to be blended with the tomatoes and veggies to give you a thick, smooth soup. Granted, I’ve never tried it this way so it may be even more delicious; however, I just can’t get on-board with the idea of wet breadcrumbs. It reminds me of a childhood friend that liked to tear pieces of Wonderbread and put them in their Campbell’s tomato soup and then they would fish those soggy chunks out and eat them and it disturbed me greatly. I know, I’m crazy…hahaha.
Anyway, if you would like a refreshing and light chilled soup to enjoy while the temperatures are so high, give this soup a try! Husband and I will be living off of vats of it for the next 2.5 months.
Gazpacho
-6 cups tomato juice
-2 large tomatoes, chopped
-1 cucumber, chopped
-1 green pepper, chopped
-2 stalks celery, chopped
-1/4 of a small red onion, peeled and diced
-2 cloves garlic, peeled and minced
-1 jalapeno, seeded and minced
-1/4 cup each chopped fresh parsley and cilantro
-1/2 tsp. cumin
-2 tablespoons red wine vinegar
-the juice of each a lemon and a lime
-2 tablespoons dill pickle brine/juice (it might sound awful; but this is my “secret” ingredient and it adds something really wonderful to the dish)
Combine all the ingredients together in a large pot. Cover and chill at least 12 hours to allow the flavours to develop. Husband and I find it best the second or third day.
