Warm weather is here and with that comes availability to lots of wonderful fresh veggies! One dish that has become one of my absolute favorite things to eat is gazpacho, and after hem-hawing around I have finally developed a recipe that is as simple as it is delicious.
It may be a bit time-consuming to prepare for some (you can use a food processor to simplify the process more, but I’m the kind of person who prefers the hand-diced textures rather than that of a food processor) if you are also the type who prefers hand-cutting. But it is totally worth all the effort!
NOTE: I was pressed for time the last time I made gazpacho and used my food processor. It is definitely faster, and it still tasted great, but I’m not a big fan of some of the big chunks I ended up with; I like consistency in the size of the chopped veggies, so I still prefer the hand chopping method.
This recipe makes a rather large batch – about 12 cups or so – but it is also very easily halved if that is your preference.
NOTE: Make sure your knives are sharp! Veggies are always easier to chop/cut when you have sharp knives, especially for small pieces!
Homemade Gazpacho (makes about 12 cups) preparation time (hand-chopping method) about 1 hour (allow 2 hours to chill before serving)
- 1 Cucumber, diced
- 4 Roma Tomatoes, diced
- 3 Celery Stalks, diced
- 1 Red Bell Pepper, diced
- 1 Green Pepper, diced
- ½ Large Onion, diced
- 4 Green Onions, sliced thin
- Handful of Parsley (you can use Flat or Curly Leaf Parsley) finely chopped/minced, about 1 cup
- Handful of Cilantro, finely chopped/minced, about ½ cup
- 4-6 cups tomato juice (I use Original V8) depending on how thin or chunky you like it (I’d start with 4 cups and add more if you choose, you can always add more)
- 4-6 Cloves Garlic, minced (pre-minced garlic, or cheater garlic, as I like to call it, may also be used…that’s what I use; 2-3 tsp)
- Juice of 1 Lemon
- 1 Tbsp Vinegar (I use Apple Cider Vinegar)
- ½ – 1 tsp Paprika (optional)
- Salt & Pepper to taste
In a large bowl, combine all vegetables (to save on dishes you can toss them all in as you chop), herbs and tomato juice and stir. Add garlic, lemon juice, vinegar and paprika (if using) and continue stirring. Add salt & pepper to taste.
Chill for a couple of hours. Serve with sour cream OR plain Greek Yogurt (which is how I like it…with yogurt that is) and croutons. Adding chopped avocado is great too!
See?! Easy peasy!! As aforementioned, this makes quite a bit, and while most recipes will say leftovers are no good, I’ve found that, as long as it’s refrigerated properly, it’s still great on the second and third day (maybe ever better after the flavors have all melded together.)
Feel free to experiment! You can make it spicy by adding Tabasco Sauce and cayenne pepper or even using Bold & Spicy V8 instead of traditional…you could even throw in some chopped jalapeno if you wanted to! Sweeten it up by adding mango and/or pineapple…and if you absolutely can’t stand celery, leave it out. The flavor and appeal of the finished dish is the combination of all the flavors combined.
My husband is not what you would call a vegetable lover…he really barely eats any vegetables…but he loves my gazpacho!
Enjoy! And leave a comment if you do mix it up with different additions! I’d love to hear about your results!