Share with us how you customize your recipes to "Make It Mine"
Few dishes capture the goodness of the summertime garden like Gazpacho. Fresh, flavorful and cold, it can be served with a bunch of different toppings, all of which accentuate the flavors of the fresh vegetables. Give it a try and let us know how you change it to make it your own. Enjoy!
A bowl of Gazpacho with Fresh Parsley and Sea Salt
A bowl of Gazpacho with Fresh Parsley and Sea Salt
  • 2 to 2 1/2 lbs tomatoes, seeded and chopped
  • 1-2 medium cucumbers, peeled, seeded and chopped
  • 1-2 green peppers (either cubanelle or green bell), seeded and chopped
  • 1/2 white or red onion, chopped
  • 1 jalapeƱo or serrano pepper, seeded and chopped
  • 3-5 stalks celery, chopped
  • 1/4 c chopped flat leaf parsley
  • 4-8 T olive oil, or as needed
  • 2 T red wine vinegar
  • 2 t salt, or to taste
For the Garnishes
  • fresh wedges of lime to be squeezed into the soup
  • diced red onion, lightly soaked in salted water for 15 to 30 minutes
  • chopped cilantro or parsley
  • sour cream or creme fraiche
  • a drizzle of extra virgin olive oil
  • coarse ground sea salt
1.  In a blender or food processor, puree tomatoes, cucumber, cubanelle pepper, onion, jalapeno pepper, celery, parsley and 2 tablespoons of olive oil until it is broken down. If needed, work in batches.
2 1/4 lbs Tomatoes in a 4 Cup Measure
2 1/4 lbs Tomatoes in a 4 Cup Measure
Vegetables and Tomatoes in the Processor
Vegetables and Tomatoes in the Processor
2.  Add more olive oil very slowly while processing until the desired consistency is reached. Making sure it fully emulsifies before adding more.
3.  In a bowl combine processed vegetables with the vinegar and salt. Taste for seasonings. And personally I like to under salt it a little at this point because I like to add a nice crunchy sea salt when serving.
Finished Product
Finished Product
4.  Let it set on the counter for at least 30 minutes to blend the flavors.
5.  Thoroughly chill in the refrigerator before serving, at least 6 hours. I think this is actually much better served the next day after it has spent the night in the refrigerator. And if you are going to do that, go ahead and throw the serving bowls in the refrigerator as well so they can get nice and cold.
Serve this on a nice hot summer evening with any or all of the garnishes. And be sure to serve it with a nice cold white wine if that is to your taste. Enjoy!
Gazpacho Served in a Bowl
Gazpacho Served in a Bowl
Recipe Yield: Serves 4
Prep Time - Active: 20 Minutes
Prep Time - Inactive:    6-8 Hours
Category: Vegetables, Vegetarian, Vegan, Soups
Cooking Techniques: Mixing, Chopping, Processing
Cuisine: Spanish
Print this recipe without the Introduction and Summary.
Print this recipe with the Introduction and Summary.
Share Your Opinion of this Recipe and How You "Make It Mine"

We're very glad you have chosen to share your thoughts. It's what we're all about. (All comments are moderated)

Please enter your name so people will know which comments are yours. You can use your real name or pick a user name if you prefer. To subscribe to our newsletter, enter your email address. And we never share any of your information with anyone, EVER! And if you submit a rating it must be accompanied by a comment and a name to be counted.

Get Our Newsletter!
Follow Us!
Recent Comments
My remembering Skrafky... most likely spelled wrong Fried cubes used for sauteed beet greens Or in mashed potatoes smothered in kapusta
Beej -- 9/21/20
My Polish grandmother fried up salt pork and onions and poured over boiled potatoes. My mother used salt pork as the fat base in spaghetti sauce. Yo...
Tom -- 9/24/19
Salt pork cooked and then mixed with potatoes cooked in the rendered fat. Very good.
Barb -- 8/4/19
My grandpa ate tons of salt pork and only lived to 82. Well I have to mention he was hit by a car. Not kidding He also outlived 7 doctors that t...
darthgarlic -- 6/29/19
So happy to know how to properly cook bacon and make my own blue cheese dressing. Sounds yummy. Thank you
Eileen S -- 8/12/18