• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
AT HOME WITH REBECKA
  • ABOUT
    • CONTACT
    • TALENT CONTACT
    • PRIVACY POLICY
    • DISCLAIMER
  • RECIPE INDEX
    • RECIPES
    • FLORAL EDIBLES LIST WITH PHOTO
    • ORGANIC EDIBLE FLOWERS RESOURCES
    • HOME CANNING SAFTEY GUIDELINES
    • VIDEOS
  • OPERA JOURNEY
  • AWARDS and PUBLICATIONS
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
menu icon
go to homepage
search icon
Homepage link
  • ABOUT ME
  • RECIPE INDEX
  • AWARDS and PUBLICATIONS
  • OPERA JOURNEY
  • VIDEOS
  • CONTACT
×

Home » Gazpacho Soup

Gazpacho Soup

July 22, 2012 by athomewithrebecka 1 Comment

Gazpacho is the quintessential summer meal. A cold tomato soup originating in Southern Spain from the sunny region of Andalusia. Gazpacho can be pureed until smooth or served chunky - with a variety of diced vegetables. You can give a Mexican twist to the Gazpacho soup by adding some diced avocado and jalapeno peppers. After preparing the gazpacho soup, refrigerate in an airtight container for at least 30 minutes in order to blend flavors; the soups flavors intensify the longer it rests.
To make the meal sing serve a fine glass of red wine.  Unfortunately, I was out of my favorite red from Spain so I decided on a French 2001 Appellation Saint~Joseph Offerus. A Rhône wine offering a powerful, earthy, gamey expression of a Syrah with a cherry finish. The full flavor of the wine stood up beautifully against the acidity of the tomato based soup.

 

Gazpacho Recipe
3 - 4 cups tomato juice
6 vine ripe plum tomatoes chopped
1 large cucumber seeded and peeled
½ large purple onion thinly sliced
2 clove garlic
1 celery rib chopped
1 red pepper seeded and chopped
1 green pepper seeded and chopped
1 jalapeño pepper
⅓ cup red wine vinegar
¼ cup grape seed oil
juice from 1 lime
salt and pepper to taste
Method
Chop tomatoes coarsely, seed and peel cucumber and rough dice, chop celery, onion, peppers, jalapeño and add all ingredients to a large mixing bowl. Stir to combine, salt and pepper to taste, add hot sauce to taste (optional).
Chunky Gazpacho: Pulse 2 cups of vegetables in a blender, do not purée, return blended soup to mixing bowl and stir to combine, chill soup for 30 minutes before serving. Soup is best if made a day ahead.
Garnish with fresh spring onion tops and serve cold
« Sun Dried Tomato Basil Pinwheels
Endive Avocado and Papaya-Summer Fresh Salad »

Reader Interactions

Trackbacks

  1. Carrot Ginger Soup - At Home with Rebecka says:
    October 3, 2017 at 1:37 AM

    […] By Rebecka Evans At Home with Rebecka https://athomewithrebecka.com/ If you like this carrot soup recipe, you might also like these other soup recipes: Pumpkin Pie Soup Gazpacho Soup […]

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Hi, I'm Rebecka,living my best life in Denver, Colorado with my darling husband Blake. I’m a mother to five children, Gam Gam to seven priceless grandchildren and doggie mommy to two fur babies. My most notable wins are Food Network’s, Clash of the Grandmas and the title of BACON World Champion.

More about me →

Rebecka Evans-Freelance Writer at FYI50+ Magazine

World Food Championships FINAL TABLE

Sandwiches

  • Tarragon Chicken Salad Sandwiches
  • Coffee Bacon BLT with Smokey Pimento Cheese Spread
  • Wakamatsu's Peachy Good Waffle Sandwich
  • Women's Auxiliary Luncheon Sandwich Loaf

Trending Cakes

  • Strawberry Crème Custard Crinkle Cake
  • Strawberry Angel Food Cake
  • Lima Bean & Ham Stew with Sweet Cornbread Cake
  • The "Upside-Down" Pineapple Filled Jelly Roll

Footer

↑ back to top

About

  • Privacy Policy
  • Disclaimer

Newsletter

  • Sign Up! for emails and updates

Contact

  • Contact

Copyright © 2021 At Home with Rebecka