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!
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! 😉
- 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
- Plain Greek yogurt
- Pumpkin seeds
- Chopped fresh basil
- Combine all ingredients in bowl of food processor. Blend to desired consistency.
- Place in non-metal, non-reactive storage container, cover tightly and refrigerate overnight, allowing flavors to blend.
- Garnish with yogurt, pumpkin seeds and chopped basil