Gazpacho From My Garden
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I originally wrote this way back in 2009 and decided to update a little bit, after attending a Spanish cooking class.
This Gazpacho from my garden recips is easy and refreshing, with very simple garden ingredients that are abundant in any summer pantry, with a few love of my life ingredients.
I had a great misunderstanding of gazpacho. I kept thinking the thickness came from the tomato and that had no appeal to me. But, gazpacho means stale bread, and bread and olive oil are major components to what is also sometimes called a “liquid salad.” I had no idea the “chunkiness” or heft came from the bread.
The recipe came at a perfect time of year, as I had red bell pepper and tomatoes in my garden. I love to be able to say: “here is my garden fare.” And, if it wasn’t in my garden, it was ingredients from my local farmer and local artisan bakery, Provence. The only ingredient imported was the olive oil, and that’s not changing anytime soon. (No olive trees here in Tennessee.)
Ingredients for Gazpacho (adapted from Le Cordon Bleu at Home)
- 1 ½ ounces fresh white bread, crusts removed
- 2 tablespoons red wine vinegar (another recommendation is Sherry vinegar)
- 2 cloves garlic
- ¾ English cucumber, unpeeled and roughly chopped
- 1 onion
- 1 green bell pepper, coarsely chopped (I used red bell pepper)
- 3½ pounds ripe tomatoes, quartered and seeded
- ½ cup olive oil
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Check out this post for FIVE CHILLED SUMMER SOUPS
Traditional Gazpacho
Ingredients
- 1 1/2 ounces white bread
- 3/4 cucumber
- 1 small onion
- 1 green bell pepper
- 3 1/2 pounds tomatoes
- 1/2 cup olive oil
- 1/2 teaspoon salt
- 2 teaspoons red wine vinegar or sherry vinegar
Instructions
- Blend all ingredients together. Season with salt and pepper. Serve chilled.
- Peel and seed cucumbers. This eliminates any bitterness.
- Cut and seed peppers. Feel free to add in one spicy pepper like a banana pepper if you have it. Otherwise bell pepper alone is fine.
- Put half of the olive oil in first. Add vegetables and bread. Blend until you have the right consistency. You don't want a thin puree. You still want soup to have heft but not with chunks. Add more olive oil as needed.
- Add vinegar. Stir in.
- Season with salt and pepper.
- Garnish with Basil.
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