Gazpacho recipe

Wikipedia has this to say about gazpacho

Gazpacho is a cold Spanish tomato-based raw vegetable soup, originating in the southern region of Andalusia. Gazpacho is widely consumed throughout Spain, neighboring Portugal (where it is known as gaspacho) and parts of Latin America. Gazpacho is mostly consumed during the summer months, due to its refreshing qualities.

I have tweaked various gazpacho recipes to come up with this version.

I always use pounds and ounces rather than cups – it is far more accurate – you can count on the recipe always turning out the same. If you don’t have a kitchen scale – buy one!

Weigh the vegetables AFTER peeling, de-seeding etc.

Put ALL the following ingredients into a big bowl or a large pitcher.

1 pound of fresh plum tomatoes – finely chopped – I don’t peel or de-seed them

4 ounces red bell peppers – finely chopped

8 ounces cucumber peeled and seeds removed – finely chopped. I prefer the slender cucumbers with the thin skin called “pepino chino” here. I think they are called English or hothouse cucumbers in the US.

4 ounces red onion – finely chopped

4 cloves of garlic – put through a garlic press

1/4 cup good extra virgin olive oil

2 tablespoons freshly squeezed lime (or lemon)  juice

1/4 cup of red wine (or sherry vinegar) I like the sherry vinegar best

2 cups of beef broth (not hot)

1/4 cup finely chopped parsley  (I’d use Italian flat leaf if we could get it here in Panama)

1 teaspoon dried oregano

2 tablespoons of Worcestershire sauce

1 teaspoon coarsely ground pepper

1 quart of tomato juice (I use V-8 juice because we don’t have any good brands of plain tomato juice here.)

Tabasco to taste

salt of needed – I never add it because the beef broth and the juice are salty enough

I use an immersion blender to blend the liquid ingredients first – to sort of imulsify them. Then I add the chopped veggies. Give it another whirl with the blender but don’t overdo it – you want it chunky.

You can garnish it with all sorts of things:

more of the veggies used in the recipe

diced avocado

garlic croutons

crumbled feta cheese and chopped calamata olives for a Greek version

sliced spring onions


It should be served well chilled and it’s even better the next day. I have no idea how long it keeps – because it’s gone before it has time to sit around very long. My husband David is a meat and potatoes kind of guy – not too fond of “healthy – really good for you” food  – but he loves it!


My wonderful housekeeper Elly chops everything by hand but you can do it in the food processor. I saw Ina Garten – The Barefoot Contessa – make gazpacho on TV and she put the veggies in the processor one at a time – don’t make mush – just chop them.



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