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I have a reunion this Saturday, no electric, so I am trying to think of cold foods that will taste great! I recently mixed a can of fire roasted tomatoes, a bag of heated roasted corn and peppers, a can of cooked cabbage and some cooked elbow macaroni together. The flavors were amazing! I am thinking of making a cold soup with these ingredients for the reunion. Any suggestions on elevating it?
Hi, Rachelle! This soup is pretty amazing as it is. Sometimes, elevating a dish is just about adding a few extras. Finish the soup with a nice drizzle of high quality olive oil, then char thin slices of baguettes on the grill to serve alongside.
Looks Ummmmm-A-zing! I just made this right right now!Finished results: BAMMM-O! Ohh soo good.Thank you for the recipe!
This soup is absolutely amazing! I made this soup a number of times this summer, and friends & family both requested the recipe. Kudos to your Dad!
Can’t wait to try this- I have zuccs coming out of my ears! Is balsamic vinegar an ok sub for the sherry vinegar? Thanks!
Should be fine. ~Elise
Just made a batch of this with several tweaks based on what I had out of my garden. Delicious and very light for a hot summer day’s lunch. :)
Had the ingredients laying around and was feeling a little lazy about making dinner, so I stuck it all together in half an hour. Great, although I added no hotsauce though, didn’t need it.
I’ve made this twice now. It’s easy to eat tons of it, and it really does taste better the next day. Excellent with heirloom tomatoes with a variety of colors.
I think this sounds great but I was wondering if you could eat it hot.
Yummy yummy yummy! I love this summer soup, as did my picky family. Thank you for sharing.
Has anyone tried gently warming this to like body temperature? I’m not into “cold” so much – I warm my ketchup to room temp before using.
I like the idea of avocado instead of the zucchini. Zuc’s are ok, but I’m from W.PA where every year you had Zuc-overload by mid-September. PS-they’re already warning people to lock their car doors lest they return to find a back seat filled with Zuc’s. ;-)
Hi Gary – some avocado would be a great addition to this soup. I’ll tell my dad what you said about centerfold material; that’ll be good for a chuckle. ;-)
Hmmm… I bet a little Avacado added to that would be tasty. Of course,… whatever is fresh and available would be a tasty addition.
Elise – what are you doing? Posting your Dad’s pic to make him the centerfold of the food blog world?
Hi Gail – Sure, if you like to eat salad with a spoon. ;-)
I would think this could also be considered a salad, no?
OKAY … I might not be quite as “right” as I’d like to be. “Salmorejo” is more in line with the “more bread, please” gazpacho. And Salmorejo has been, typically, a recipe with fewer ingredients … and more bread. In any case, this is a very good “not gazpacho” cold soup, perhaps a Salmorejo, but at this point, all I can say is, enjoy.
I’m off to have lunch.
I think your dad is right – *NOT* gazpacho, since gazpacho has bread as one of the ingredients. No day old bread in the recipe? Then it isn’t gazpacho. At least not where I grew up.
That said, a wonderful chilled vegetable soup. Commend your father on his culinary artistry in general, and on this recipe in specific!!
I’d take a little bit of help from the food processor to break down the veggies — not the zen approach, but that’s how I make gazpacho, too. This looks delicious — hats off to your dad!
This looks wonderful, I can’t wait to try it!
Really delicious! Just made it and tasted it. But a word of warning: you really have to want to make it because the “chop fine” of everything goes on forever. And just a note: it may be easier to use plum tomatoes because sieving the seeds from regular tomatoes is not easy.
Bottom line: kudos to your Dad for the “not gazpacho” soup. It is so refreshing and perfect for now.
Gazpacho doesn’t have zucchini or celery, that’s why you can’t call it gazpacho. But then again, there are at least 1.27349 million varieties of gazpacho (only in Spain). ;-)