Gazpacho

Gazpacho

Gazpacho

There’s something to be said for fresh vegetables. Like the one’s that you get at the farmer’s market that look like they’ve just been pulled out of the ground because they still have dirt on them and all that green leafy matter attached. I love all the bright colors of vegetables, their earthiness, the smell and texture. Living in Southern California, and having a weekly farmer’s market five minutes away from my house, I’m never deprived of the best vegetables each season has to offer. On this week’s trip to the market I was presented with a bounty of juicy tomatoes, ripe California avocados and sweet bell peppers in glorious shades of red, yellow and orange.

When I returned home, I knew immediately what I was going to do with my bulging bag of veggies. Make gazpacho of course! For those of you not familiar with gazpacho, it is a cold, tomato-based soup which has it’s origins in Spain and is best served during the summer months (when tomatoes are their freshest) because it’s so darn refreshing. Gazpacho is a bowl of “earthy goodness”. It’s simple, straight forward, with nothing refined or processed…just good stuff from the ground.

Yes, there is something to be said for fresh vegetables. I don’t know what it is but I just feel smarter when I eat veggies. I notice a certain spring in my step upon consuming large quantities of vitamins and minerals. If you give this recipe a try, write back and let me know if you think your IQ just went up a couple of points. I bet it will.

Gazpacho

Gazpacho

Gazpacho

Adapted From Pascal Lorange of Le Pain Quotidien

  • 1 medium red bell pepper (70g)
  • 2 ounces sourdough baguette, cut into small pieces (50g)
  • 1 1/4 cups cold water (300ml)
  • *3 tomatoes, peeled, seeded and diced
  • 1 cup cucumber, peeled and diced (100g)
  • 3 radishes, sliced
  • 1/2 red onion, cut into slices
  • 2 garlic cloves
  • 1 tablespoon sherry vinegar
  • 4 tablespoons extra virgin olive oil
  • 3/4 teaspoon Tabasco sauce
  • 1 tablespoon of fresh parsley, minced (or whatever fresh herb you have in the fridge)
  • 1 teaspoon sea salt
  • 1 teaspoon cumin

To Garnish

  • avocado slices
  • radish, thinly sliced into matchsticks
  • cucumber, thinly sliced into matchsticks
  • scallion, thinly sliced
  • extra virgin olive oil to drizzle

Directions

  1. Preheat your oven to 400 degrees F. Place your bell pepper in the center of a metal baking sheet and roast for about 30 minutes, turning the pepper every 10 minutes so that all sides will turn black and blistered. Remove from the oven and let cool. When you’re able to handle it, remove the skin from the pepper and take the seeds out. Cut the pepper into strips and set aside 1/3 (3 ounces/70g).
  2. Take the small baguette slices and place them in a large bowl filled with the cold water so that it may soak for an hour..
  3. Take the roasted pepper strips and the remaining ingredients, and add them to the large bowl containing the soaked bread.   I then took the entire mixture and transferred it to my blender and mixed it on the puree setting until I had a smooth consistency. Then place the gazpacho into a covered container to sit in the refrigerator for about 4 hours to chill. As the mixture sits in the fridge, the flavors will develop.
  4. When you’re ready to serve the gazpacho, stir it well and pour into bowls. I like to garnish each bowl with scallion, cucumber, chunks of avocado, radish and a drizzle of extra virgin olive oil. Then give a sprinkle of fresh ground pepper.

Serves 4

Gazpacho

Gazpacho

Mama’s Tips

A quick and easy way to peel your tomatoes. Using a sharp knife, slice and “X” on the bottom of your tomato. Submerge the tomato in a pot of boiling water for about 20-30 seconds. Remove and let cool for a few minutes. The skin will gently peel away from the area where you made the “X”.

If you can refrain from eating your gazpacho immediately upon making it, let it sit over-night in the fridge as it will get nicely chilled, and the flavors of all your fresh vegetables will meld together beautifully.

The roasted peppers will end up looking something like these.

The roasted peppers will end up looking something like these.

Gazpacho

Gazpacho

Recipe: Easy

About these ads

41 Comments on “Gazpacho”

  1. wanda clofine says:

    This looks so delicious! Your pictures are amazing.

    Wanda

  2. This looks fabulous!

  3. Ani D says:

    I love gazpacho and I posted a recipe the other week on my blog!! I love the idea of adding radishes and roasting the peppers.

  4. loloslunch says:

    I agree with the comments before, this looks great!

  5. I learned how to make Gazpacho over 20 years ago when I was living in Spain. The housekeeper took me under her wing and taught me how to cook. I love the use of roasted peppers in this recipe instead of the traditional fresh green peppers. My guess is it lends extra depth to the flavor, and I’m going to have to give it a try!

    • Hi Jennifer, the roasted peppers really do give it that added depth of flavor. In my quest to eat more fruits and vegetables, I find it so easy to do with this particular gazpacho.

  6. I love gazpacho and cold soups in the summertime. Lately, you’re seeing a lot of cold soups being posted everywhere. This is a delightful gazpacho. I had never considered roasting the peppers but it would definitely add a nice depth of flavor to the soup. Now, I must give it a try. :)

  7. Mmm, my mouth is watering! I think I will have to make gazpacho this week. Next year I will be spending nearly a year teaching English in Spain, most likely in Andalucia which is the region where gazpacho originates. I’m looking forward to eating lots of delicious Spanish cuisine, as well as drinking sangria (so refreshing and moreish! ;) ) Thanks for this recipe.

  8. lucieguillet says:

    This looks absolutely wonderful! What a yummy summer dish!

  9. Yum, I can’t wait to try this. Thank you

  10. Nessa says:

    This looks super refreshing! Perfect for summer :)

  11. markhardin12 says:

    It’s 90 degrees here in Beantown and THIS is exactly what I need! Looks beautiful

  12. This is such a bright and beautiful post. I love your photos and the recipe looks so refreshing and delicious. Beautiful.

  13. Michelle says:

    What beautiful colors!

  14. I have never had gazpacho before but it sounds beautiful and healthy. I will definitely give it a try – not sure if it will increase my intellect or not but fingers crossed :)

  15. thefolia says:

    I’m not a fan of gazpacho or any cold soup for that matter–but you make it look so inviting that I will give this recipe a shot. Thank you for the extra tips–Happy Nesting!

    • Can I tell you, I didn’t think I would be a fan of it either. However, once I had it the first time I just can’t seem get enough. Give it a try, I think you’ll love it!

  16. craftybaker013 says:

    I must reblog this! Amazing!!

  17. Clover says:

    Beautiful pics and roasting the red peppers is a great idea! I bet this would make a great brunch drink with some vodka added to it! :D

  18. Delicious & vibrant, refreshing and colourful. So much to love in this delightful summery treat!

  19. Anyonita says:

    You gazpacho looks stunning! :) What lovely photos as well! I followd you here from Tumbleweed Contessa’s link party, by the way! Also, I’d like to invite you to come link up with me at my link party! I’d love it if you could stop by & link up some of your recipes! Here’s the link: http://anyonitanibbles.blogspot.co.uk/2013/06/tasty-tuesdays-16-dozen-delicious-desserts.html

  20. thecakechica says:

    Beautiful pictures! I have never made a cold soup before but I think I am going to have to try this one!

  21. ohlidia says:

    I just love Gazpacho and your looks divine!

  22. This looks utterly fabulous. Roasted red pepper elevates everything to the sublime, no?

    And what beautiful bowls!

  23. df says:

    I think you’ve just made healthy, virtuous gazpacho seem downright sinful and exciting Sheryl! Wow!

  24. This looks so refreshing. Thanks for linking to What’d You Do This Weekend?

    We’re having a Burger Bash June 29 – July 3 to get ready for the grilling on the 4th. Come on over.

    Wishes for tasty dishes,
    Linda @ Tumbleweed Contessa

  25. Lizy says:

    I know You probably hear this all the time, but your photography is amazing! wow…I don’t even like cold soup and I’m craving this one now! Thank you so much for sharing…I can always make it and heat it up a little, right? It looks delicious and the ingredients are supreme!

  26. Brooks says:

    Mrs. W loves to go to the Farmers Market and I’m loving this version of Gazpacho. I made a lovely minted cucumber one once to picnic on at the Hollywood Bowl. While I’m not sure I have the recipe anymore it doesn’t matter—the flavors and colors presented here has me yearning for this one.

  27. Anyonita says:

    Thank you so much for linking up with me this week at Tasty Tuesdays! I’ve pinned this & shared it with my followers! Please be sure to stop back by the party and check out some of the other links!

  28. lalarukh1 says:

    Love the recipe it looks amazing. I just loved the name of your blog and the tag lines made me smile :) Loved your articles….
    Do check me out at http://www.foodpeopleloveandstuff.wordpress.com


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Follow

Get every new post delivered to your Inbox.

Join 7,936 other followers