This is a thick cold soup with the subtle undertones of smoked Spanish paprika and sherry vinegar. And it’s not spicy/hot like most gazpachos I have had. In fact, in experimenting with the recipe, I tried adding some hot chile to it and I did not like the result. The chile overpowered the delightful smoky and tangy flavors of the paprika and vinegar.
This gazpacho is perfect for anyone who is gluten-free because it’s not thickened with bread. The pureed vegetables – with their seeds and skins – thicken it.
(Note: This recipe is adapted from the recipe, Gazpacho, created by chef Geraldine Ferraro, as featured in Epicurious, August 2007 and pinned to my Pinterest board: Tomatoes).
Makes 3 1/2 cups
1 cup tomato juice
1 pound ripe tomatoes, cut into large bite-size pieces
8 ounces peeled and roughly chopped cucumber
1 clove garlic, put through a garlic press
1/2 teaspoon Kosher salt
1/2 teaspoon smoked Spanish paprika
1 teaspoon sherry vinegar
2 tablespoons extra virgin olive oil
1 small cucumber, peeled and diced
1 small red onion, diced
1 medium size yellow bell pepper, diced
- Pour tomato juice into blender. To the blender, add the tomatoes, 8 ounces cucumber, garlic, salt, smoked Spanish paprika, sherry vinegar, and olive oil. Blend until you have a thick puree. Transfer the gazpacho to a bowl, cover and refrigerate for at least 4 hours or overnight (to cool the gazpacho and develop the flavor).
- Ladle the chilled gazpacho into bowls. Spoon the diced cucumber, red onion, and yellow bell pepper into each bowl of gazpacho.
- At the table, you may want to pass the olive oil and sherry vinegar so that each person can add some to their bowl, if desired.
- Tomato juice – I must admit, I was too lazy to run to the store to get the tomato juice. So I went begging at my neighbor’s door and he handed me a huge plastic bottle of Campbell’s tomato juice, low sodium. For this recipe, it was fine. But next time I make this gazpacho, which will definitely be soon, I will use organic tomato juice and look for one that’s not high in sodium.
- Tomatoes – It’s tomato season here, so I had my pick of tomatoes at the farmer’s market. For the gazpacho, I used Black Velvet tomatoes – a meaty (not watery) tomato (shown in the photo above). Plum tomatoes are also meaty and would work nicely.
- Smoked Spanish paprika – I love Penzeys Smoked Spanish Paprika! Tip: The flavor will stay fresh longer if you store this spice (and all spices) in your freezer.
- Sherry vinegar – I have Columela Solera 30 Sherry Vinegar in my pantry. This brand is often recommended by foodies — and it’s not the most expensive by a long shot!
How to store
- You can freeze gazpacho in ice cube trays or silicone mini muffin pans. Then when you make a fresh batch of gazpacho, and you don’t want to wait 4 or more hours until it’s chilled, just add the ice cubes of gazpacho to the blender and give it a whirl. This will cool down the gazpacho so you can enjoy it sooner. Of course, it’s better to let the flavors meld in the refrigerator, but it’s not always practical to do so.
- If you are new to Pinterest , let me assure you it’s easy to get around Pinterest. Here’s how easy:
- Click on the link: PINTEREST board: Tomatoes.
- Click on a photo of a recipe that interests you, and up will come a larger photo of the same image.
- On the larger photo, you’ll see the “website” button.
- Click on the website button, and you will go to the website where the recipe came from!
- To return to my Pinterest board to see more recipes with tomatoes, just click on the Pinterest tab in your browser (Safari, Chrome, Firefox, etc.) and then click on the back arrow in your browser.
- If you are a Pinterest enthusiast like I am, you might want to follow me on Pinterest! Then you’ll see all the recipes that I find online and love!
Share your recipe!
- If you have a gazpacho recipe that you would like to share, you can share your recipe by leaving a comment on this blog.
Enjoy and be healthy!