Gazpacho sans Tomato Juice

When I made my cold cucumber soup  not too long ago, Dylan suggested that I needed to try gazpacho…

Funny thing is, I had been planning on doing exactly that, despite me not being a huge fan of cold soup. The main problem that I have with gazpacho is that most recipes call for tomato juice, and I don’t care for tomato juice. I find it always tastes like metal and, well, quite frankly, if I’m going to have a cold, fresh tomato soup, well, I’d like it to be made with fresh tomatoes.

Also, if you look up gazpacho in the dictionary, this is what you will find: 

noun Spanish Cookery

`A chilled soup made with chopped tomatoes, cucumbers, onions, peppers, garlic, oil, vinegar and herbs

Or something very similar, anyway.

Nowhere do they mention tomato juice!

Plus, after reading a few articles on the soup, I understand that traditional gazpacho is in fact some kind of a soup salad and should have a certain amount of soaked stale bread added to it.

Soaked.Stale.Bread. Not for me, thank you!

Gazpacho | by Sonia! The Healthy Foodie

So anyway, Dylan’s comment sent me searching again, on the quest to find the perfect gazpacho recipe. I’m sorry to report that I haven’t found one. I came really close, though.

This is the one I chose to use as a base to work with. Of course, it did call for tomato juice. And of course, I omitted it…

The resulting soup was very tasty and refreshing AND it didn’t have a metal aftertaste!

A word of warning: this recipe is about all the ingredients that my 11 cup food processor could handle. I think one more tomato, and the soup would’ve spilled all over the place.

There, I said it… now I’m off the hook! ;) 

Gazpacho sans Tomato Juice

Yield: Serves 2 to 4

NF based on 1 of 2 servings (not including garnish

Gazpacho sans Tomato Juice

INGREDIENTS

  • 3 large ripe tomatoes, peeled and chopped
  • 1 small red onion, chopped
  • ½ seedless cucumber, peeled and chopped
  • ½ yellow bell pepper, seeded and chopped
  • 1 stalk celery, chopped
  • ¼ cup fresh parsley, chopped
  • 1 green onion, chopped
  • 1 clove garlic, minced
  • ¼ cup white wine vinegar
  • 2 tbsp olive oil
  • 1 tbsp freshly squeezed lemon juice
  • ½ tsp Sambal Oelek
  • ¼ tsp ground black pepper
  • 2 cups water
  • Garnish
  • Plain Greek yogurt
  • Pumpkin seeds
  • Chopped fresh basil

INSTRUCTIONS

  1. Combine all ingredients in bowl of food processor. Blend to desired consistency.
  2. Place in non-metal, non-reactive storage container, cover tightly and refrigerate overnight, allowing flavors to blend.
  3. Garnish with yogurt, pumpkin seeds and chopped basil

Notes

Slightly Adapted from SimplyRecipes

http://thehealthyfoodie.com/gazpacho/

Gazpacho | by Sonia! The Healthy Foodie

Gazpacho | by Sonia! The Healthy Foodie

Gazpacho | by Sonia! The Healthy Foodie

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Comments

  1. says

    Great ingredients in yours! I know what you mean about the metal taste. I can my own tomatoes to get away from it too, but fresh is always better. Plus, when fresh tomatoes are at their best, why wouldn’t you want to use them? I’ve been wanting to try gazpacho for a while now, and this looks great. Can’t wait to try it!

  2. says

    Hola, Sonia…, Soy Mere y soy de España, quiero comentanter que el gazpzcho que has preparado, tiene una presentación espectacular, y te prometo que lo preparare algún dia tal y como lo has preparado tu, pero me tomo la libertad, despues de haber leido los comentarios en tu blog sobre el gazpacho, de dejarte el enlance para que puedas ver de como de hace el autentico gazpacho español, queria aclarar que en España no se utiliza el jugo de tomate, se utilizan los tomates frescos, ya que aquí hay una gran cantidad de ellos y más ahora que es la temporada……. Espero que lo prepares algún día y me comentes que tal te ha quedado……..

    http://mere-misrecetasdecocina.blogspot.com/2011/05/gazpacho.html

    un saludo.

    • says

      Mere, thank you so much for your kind words. Coming from a true “regional”, that is truly one heck of a compliment. I would really love to give your version a try, unfortunately, my Spanish isn’t all that good, and a few details elude me… so there is a big chance that I’d only end up totally ruining it! Maybe my daughter could help though, her Spanish is much better than mine! If I ever do give it go, I will let you know for sure! ;)

  3. says

    I completely agree, I feel the exact same way about tomato juice!!! I’ve had a similar gazpacho at a restaurant that I keep meaning to try and recreate – yours looks SO good, I need to give this a go! This is the perfect summer dish :)

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