I thought I’d follow up with a basic gazpacho recipe, since I put a watermelon gazpacho out there. I love both of them, it just depends on what I have on hand.
If you don’t have any V-8 try using some chilled veggie broth and some extra tomatoes and puree them together to use as a base. You may need to add extra salt or herbs, but it will work just fine.
Plain ‘Ole Gazpacho
- 4 cups heirloom tomato chunks (multiple colors are a plus)
- 1 cucumber (peel it if is not organic or is waxed)
- 1 small green peppers
- 1 lime or lemon, juiced
- 1 – 2 cups tomato juice or a tomato based mixed vegetable drink like v-8
- 4 Tbs. olive oil (use less if you are cutting down on fat or calories)
- 2 Tbs. Balsamic vinegar
- 2 garlic cloves
- 2 Tbs. fresh parsley
- 1 tsp. Salt (add more to taste at the end if needed)
- Pepper to taste
- Other fresh herbs that you have and want to add: oregano, thyme, basil, etc.
Mince the cucumber, green pepper, parsley, and extra herbs and set aside. Puree 1 cup of the tomato juice and everything else in a blender or food processor until relatively smooth. Add the extra cup of tomato juice if it’s still too thick for your liking. Add in the minced veggies and herbs. Stir with a spoon to mix everything together. Take a final taste and decide if you need to adjust the salt and pepper, or add any more herbs or lime juice. Once you’ve declared it ready, put it in the fridge to chill for an hour or so.
Pour chilled soup into individual cups or bowls. Garnish with a sprig of fresh parsley and a few drops of balsamic and olive oil if you want to be decadent.