The Pioneer Woman Tasty Kitchen
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Gazpacho

5.00 Mitt(s) 4 Rating(s)4 votes, average: 5.00 out of 54 votes, average: 5.00 out of 54 votes, average: 5.00 out of 54 votes, average: 5.00 out of 54 votes, average: 5.00 out of 5

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Level: Easy

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Description

Gazpacho is a raw, cold soup—it shouldn’t be considered a cooked tomato soup that’s served cold. No way! Gazpacho is fresh, textured, light, and such a delicious summer treat. I love it more every time I eat it. It just feels good.

Ingredients

  • 2 cloves Garlic, Minced
  • ½ whole Red Onion, Diced
  • 1 whole Large Cucumber, Diced
  • 5 whole Roma Tomatoes, Diced
  • 1 whole Zucchini, Diced
  • 2 stalks Celery, Diced
  • 1 dash Salt To Taste
  • ¼ gallons Tomato Juice
  • ¼ cups Extra Virgin Olive Oil
  • ⅛ cups Red Wine Vinegar
  • 2 Tablespoons White Sugar
  • 6 dashes Tabasco
  • 1 dash Black Pepper To Taste

Preparation

In the bowl of a food processor or in a blender, combine the minced garlic with half the red onion, half the cucumber, half the tomato, half the zucchini, half the celery, half the tomato juice, olive oil, red wine vinegar, sugar, Tabasco, and a dash of salt.

Pulse until all ingredients are blended well; mixture will have a nice speckled, colorful texture.

Pour into a large bowl and add the rest of the tomato juice, and half of the remaining onion, cucumber, tomato, zucchini, and celery. (Reserve the rest of the diced vegetables for garnish.)

Stir mixture together and check seasonings, adding salt if needed. Chill soup for at least a couple of hours; soup needs to be very cold!

Remove the soup from the fridge and stir. Check seasonings one last time. Ladle into a bowl and garnish with remaining diced vegetables, a sliver of fresh avocado, sour cream, and cilantro. Finally, place a grilled shrimp on the top and serve with grilled slices of bread.

This is a to-die-for summer dinner.

14 Comments

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susaninitaly on 7.12.2010

Yum oh yum! This is soooo good!

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brennan on 10.9.2009

my favorite part of the whole thing is saying the word Gazpacho…. and while you’re saying it, this is a fantastic recipe!

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shelwalsh on 9.13.2009

I’ve been wanting to make this since I saw the recipe. I’ve had gazpacho at restaurants and loved it. The taste of this one is really good, but I would change one thing. I don’t really like the bigger diced chunks of veggies in the soup, so next time I make this, I will blend all the veggies in the food processor, instead of half. That’s just a personal preference though…the taste is great!

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Insouciant on 8.19.2009

Totally awesome. I just ate waaaay too much of this and I am already looking for to lunch tomorrow! I followed the recipe exactly and then added a dash of toasted cumin and a teaspoon of red pepper flakes for some zing. Awesome with crusty cheesy french bread and viogner.

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charlenetoo on 8.10.2009

I made this over the weekend without going back to review the recipe online. I think on the blog Ree called for 4 tomatoes. I guessed on the size and I’m pretty sure I used more tomatoes than she did. I needed to add more seasonings but when I got it right, boy was it great! I added white pepper, a diced jalapeno and black pepper. I also used a low-sodium tomato juice and it needed more salt. Loved the raw zucchini here!

4 Reviews

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spressner on 12.14.2010

totally delicious. my husband loves gazpacho. we’ve tried a few recipes that he hasn’t really enjoyed them. said this one was a keeper! and it was super easy to make.

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holly7029 on 8.17.2010

I mad this on Friday. It makes a huge batch! It was gone very very quickly. So good and soooo easy. I have many more tomatoes on the vines. I can’t wait until they turn red so I can make this again!! I served with grilled cheese and pancetta. Perfect way to start the weekend!

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Candy Thompson on 6.4.2010

I made this using some frozen tomatoes from last summer. (I was cleaning out the freezer). It was wonderful!

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amandalt on 5.26.2010

I’ve never had gazpacho before. So I made this. It was great.

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