Gazpacho

California version of the classic Spanish gazpacho! Chilled soup made with ripe fresh tomatoes, cucumber, bell pepper, celery, and onions.

  • Prep time: 25 minutes
  • Yield: Serves 8

Ingredients

  • 6 ripe tomatoes (about 3 lbs), peeled and chopped (yielding about 6 cups)
  • 1 red onion, finely chopped (about 1 1/4 cups)
  • 1 cucumber, peeled, seeded, chopped (about 1 cup)
  • 1 sweet red bell pepper (or green) seeded and chopped (about 1 cup)
  • 2 stalks celery, chopped (about 1 cup)
  • 1-2 tablespoons chopped fresh parsley
  • 2 tablespoons chopped fresh chives
  • 1 clove garlic, minced (about 1 teaspoon)
  • 1/4 cup red wine vinegar
  • 1/4 cup extra virgin olive oil
  • 1 tablespoon freshly squeezed lemon juice
  • 2 teaspoons sugar (more may be needed to balance out the acidity of the tomatoes, add to taste)
  • Salt and fresh ground pepper to taste
  • 6 or more drops of Tabasco sauce to taste
  • 1 teaspoon Worcestershire sauce (omit for vegan or vegetarian option)
  • 2 cups tomato juice (or 1 15-ounce can crushed tomatoes if you don't have tomato juice)

Method

Place all ingredients in a large bowl. Use an immersion blender or blend in batches, to desired smoothness. We prefer our gazpacho somewhat chunky, so only pulse a few times in the blender.

gazpacho-method-1 gazpacho-method-2

Adjust seasonings to taste.

Place in a non-reactive container (tomatoes are acidic) to store. Chill several hours or overnight to allow the flavors to blend.