Thursday, July 15, 2010


I will admit - I've never been much of a chilled soup fan.   I've tried several and always enjoyed the flavor but just couldn't see myself indulging in a full bowl.  But while meandering through some favorite food blogs I stumbled upon this recipe at thatveganblog.com.  I don't know if it was the way she described her own previous feeling on the whole gazpacho thing or what, but I was suddenly very motivated to make this!  I think mine ended up being a little more blended - I kept adjusting the seasoning and would give it another pulse each time - but it was truly outstanding.  I had to adapt it a bit to what I had on hand but we loved it (and when  I say "we" I am not including little miss soup hater) - I can see this getting a lot of replay this summer!  The cucumber, onion and garlic were from our CSA, half the tomatoes were a gift from someone else's CSA and half were from our garden as was the lemon and chile. The recipe as I made it is below:

Crystal's Gazpacho

8 oz "sweet 100" tomatoes
1 14 oz can diced tomatoes (do not drain)
2 peeled Persian cucumbers
1 bell pepper (or an extra cucumber)
1 small red onion
2 cloves garlic
1 serrano chile
fresh cilantro to taste - I used about half a bunch as she suggested
1/4 cup red wine vinegar
juice from 1/2 of a lemon
1-2 tablespoons of olive oil
salt & pepper to taste
diced avocado
Roughly chop the tomatoes, cucumber, bell pepper, and onion into large chunks
Add the veggies and everything else to a food processor and pulse until you have very small pieces (the size of a kernel of corn or smaller).
Taste and add more vinegar, lemon, olive oil and/or salt & pepper if necessary.
Top with diced avocado, guacamole, a dollop of sour cream, sprinkle with corn kernels cut right off the cob or all of the above!


sam said...

This looks great! Have been meaning to make some. Now just need to remember to stop and pick up some cilantro...

Lynn said...

That looks really delicious -- may have to try it next week. Did you use the bell pepper or extra cuke? Bell pepper and I dislike each other...

Guinnah said...

sam - it is definitely worth making. Only took minutes and I was surprised how much I liked it.

Lynn...I used the bell pepper but I'm certain a cucumber would have been fine. How are you with serrano or jalapeno? We have a very productive serrano chile in the garden and it really added something!

Crystal said...

Yay!!! I'm so glad you tried it and liked it.

Lynn, I originally made this with the bell pepper but sometimes it's difficult for me to find organic ones so I started substituting an extra cucumber. Honestly, there isn't much of a different between the two methods.

For what felt like forever, I've been stuck in Oklahoma, helping out family, and fell behind on my blog reading. I love the new look of your blog...especially the header! I can't wait to catch up and see what you've been making.

Danielle said...

Your version of gazpacho looks great! I recently made a batch to which I added half an avocado, and the results were creamy-- kind of like a raw cream of tomato soup! Oh, I love homegrown produce-- it makes summer worth the heat and humidity!

Guinnah said...

Crystal - great to see you! I know how those distractions can be (mine was getting two kids through high school). We really loved the gazpacho - so glad I found it (and that you made it). So funny that your recent post is cauliflower because that's my next one - we got a beautiful one in our CSA.

Danielle - the idea of blending the avocado in the soup sounds amazing. I'll have to try that. I have to make a point of keeping plenty of avocados around here because they are one my daughter's favorite snacks. I want to plant a tree (my daughter said there are avocado trees all over her campus in So Cal)