Gazpacho: Refreshing, Easy Summer Lunch

The Perfect Lunch for a Hot Day

The Perfect Lunch for a Hot Day

With all these beautiful tomatoes bursting with flavor and sweltering hot days, Gazpacho is the perfect choice for a cold lunch.   When my husband and I honeymooned in Spain (about 100 years ago!) I ordered Gazpacho almost every day, and almost every day, it was different.  This is to say that there are no rules for this soup so you’re free to use your imagination.  If you have a blender (or a food processor) it takes about five minutes to prepare.  Start with big juicy tomatoes, core out the tough stem end, cut them into quarters and drop them in the blender (no need to peel them).  Blend until they are completely liquified.  Add some salt, a clove of garlic and something acid (lemon juice, wine vinegar, balsamic vinegar, white wine or a combination), a little olive oil and a drop or two of tabasco, if you like it.  Pulse these together and add some fresh herbs.  Cilantro is traditional but my husband doesn’t like it so I add basil and parsley.  This is the soup base.  Pour it out into a bowl and chop fresh vegetables to stir in and give it crunch; cucumber, green bell pepper, purple onion and celery are good.  This can be eaten right away but benefits from sitting in the refrigerator for several hours before eating to develop the flavor.  Garnish with chopped chives before serving.  I stirred in the remains of a small container of plain Greek yogurt in my bowl (pictured) but this was just to use it up and it isn’t necessary.

Here it is in the serving container, without the yogurt

Here it is in the serving container, without the yogurt


4 Responses so far »

  1. 1

    Carla said,

    This looks and sounds yummy, Kathy. It’s weird, I don’t care for tomatoes, but I love tomato soup. So I’ll bet this would be delightful on a hot summer day. I’m with George — no cilantro! 🙂


  2. 3

    Denise Hughes said,

    Can the base be frozen for later use? I might like this during the long winter months.


    • 4

      I have never tried it but I don’t see why not. You can freeze uncooked tomatoes whole in their skins for winter use (they pop right out to the skin once thawed, quite convenient). The quality will suffer a little but it should work. This soup is also very low calorie, another plus.


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