Update: Many thanks to Kristin for the improvement suggestions! I added another tomato (my favorite Cherokee Purple), a little olive oil and a splash of red wine vinegar. Much improved. And the foam was gone after the gazpacho spent the night in the fridge. Yay!
I had dinner last night with a friend who complimented my guacamole and I’ve been thinking about Spanish/Mexican food ever since.  I realized that I haven’t made gazpacho all summer and that seems criminal.  It’s the height of tomato season in Central Virginia.  I spent a little time looking for recipes, though you don’t really need one for gazpacho.  I abandoned the recipe idea as soon as I encountered one that called for canned tomatoes.  Oh, the horror!  The whole point of gazpacho is the fresh tomatoes!  I decided to proceed without help.

Generally speaking gazpacho is a combination of tomatoes, cucumbers, onions, jalapenos and garlic. It also often includes some kind of bread and some cilantro.  Yellow tomato gazpacho is sweeter and less acidic than the red.  Some people like to chop the ingredients and combine them into a chunky gazpacho.  Other people prefer the food processor method.  You can add corn, shrimp, avocado, crab or whatever else strikes your fancy.  You can make green tomato gazpacho if you want something on the tart side.

All in all the gazpacho was completely mediocre.  I had to mix it in the blender since my food processor died.  Not a good thing.  The blender produces a lot of air so the gazpacho was a little foamy.  And I didn’t make it far enough in advance to chill it thoroughly.  I’m hoping that it will be better tomorrow once the air has settled and it’s completely chilled.  Hopeful, but not convinced.  Adding another tomato might help too.   Anyway, here’s the recipe, but I wouldn’t use it if I was you.

Good? Meh.
Easy? Sure. Raw veggies in a blender. Easy.
Good for company? Definitely not.
Special shopping? Nope.


3 ripe tomatoes
1 small cucumber, peeled, seeded and chopped
2 cloves garlic, minced
1/2 an onion, chopped
5-6 sweet banana peppers, seeded and chopped
1/2 a jalapeno, seeded and chopped
1/2 C fresh cilantro
salt and pepper

Process in a food processor and chill before serving.


One Response to “Gazpacho”

  1. Kristin Says:

    I always kind of like the foaminess of blender gazpacho… As for flavor, I recommend adding a bit of olive oil. I also add either a splash of red wine vinegar or a bit of lemon juice, or both.

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