Get ready to take the edge off of summer’s heat with a chilled, refreshing bowl of gazpacho – a vibrantly colored and flavored, chilled tomato and cucumber soup. Serve it garnished with cooked shrimp, avocado slices and a sprinkle of Tajin, an amazing chili-lime seasoning blend. A batch keeps in the fridge for days.
I used to keep a big jar of gazpacho in the fridge all summer long and eat it every day. It’s a great snack, lunch, appetizer or side dish. Having forgotten about gazpacho for years, I’m going back to my own tradition.
Cool, Refreshing, Healthy
How could anyone not like gazpacho? Yet many of my clients shake their heads when I ask about chilled soups. It could only be because they have never tried it. Refreshing and healthy, it’s fantastic for hot weather and the perfect use for fresh peak of the season summer produce.
Serve gazpacho in bowls for lunch or a snack. Pair it with grilled chicken or shrimp for dinner. Team it up with a quesadilla. Pour it into shot glasses and serve gazpacho shooters as an appetizer. Gazpacho can be enjoyed many ways.
Almost No Cooking, Just Prep Work
This recipe has some prep work, but no cooking (ok, one hardboiled egg, that’s not really cooking). The hardboiled egg and bread crumbs give the soup body and the chicken broth (or vegetable broth) adds more richness than water.
While the egg and chicken broth may not be traditional, bread or breadcrumbs are used in many authentic recipes I’ve seen. Sweet bell peppers are also a traditional component. If you like sweet peppers, add some red or yellow diced peppers to your vegetable mix. I leave them out because my husband can’t stand them (I love them).
If you prefer a vegetarian version, use homemade vegetable broth. Canned or boxed versions don’t usually taste very good. If you’ve never made homemade stock/broth, there are links below to help.
Many gazpacho recipes use canned tomato juice as the liquid base, but most brands are very high in sodium. I use no salt added organic tomato sauce and homemade, no-salt chicken broth.
Puree in a Blender
Once mixed, smooth the gazpacho out in a blender or food processor to the texture you prefer. I use a Vita-Mix blender, because of the large capacity and power. Chill for about 4 hours or overnight and enjoy.
A note on inspiration. Originally I used a recipe from Elizabeth Shephard called Mom’s Gazpacho on the Epicurious website. I’ve changed the recipe so much over the years that I call it my own now, but it was her recipe that gave me the idea to use the hardboiled egg and breadcrumbs for body.
Gazpacho – Chilled Tomato Cucumber Soup
Yield: 2 ½ quarts (2 1/3 liters)
Note – Shooters take 2 ounces (60 ml) each and bowls about 8-12 ounces (237-355) each, so servings will vary depending on use
- 1 raw large egg
- 2 ½ pounds (1.14 kilos) Roma tomatoes
- 3 small Persian cucumbers or 1 large English seedless cucumber
- 2 large garlic cloves, chopped or minced fine
- ¼ cup finely diced red onion
- ¼ cup (60 ml) extra virgin olive oil
- 1 lemon, juiced
- 1 lime, juiced
- 6 tablespoons (90 ml) sherry or red wine vinegar
- 24 ounces (700 ml) low sodium chicken or vegetable broth (preferably homemade)
- 15 ounces (450 ml) organic tomato sauce
- ¾ cup (50 grams) plain breadcrumbs (preferably homemade)
- ¼ cup finely chopped fresh flat leaf parsley
- 1 tablespoon finely chopped fresh oregano
- 2 tablespoons finely chopped chives
- 2 tablespoons (30 ml) molasses
- ¼ teaspoon ground chipotle powder, to taste (use more if you like heat)
- 2 teaspoons kosher salt
- ½ teaspoon ground black pepper
Tajin chili-lime spice blend (optional) as garnish and can be used to season the soup
Optional garnishes – cooked shrimp, avocado slices, lime wedges, cucumber slices, chopped cilantro or parsley, Tajin spice blend
- Places egg in a small saucepan and cover with an inch of cold water. Bring to barely a boil, cover and remove from the heat. Allow egg to stand for 12 minutes. Run under cold water and add ice. When cool, peel, chop finely and set aside.
- To prep tomatoes, cut them lengthwise into quarters and slice out the seedy centers, then chop. Do the same with the cucumbers. Cut them into long quarters, slice out the seedy centers, then chop. Place tomatoes and cucumber in a large bowl.
- To the bowl, add garlic, red onion, olive oil, citrus juices, vinegar, broth, tomato sauce, breadcrumbs, herbs and molasses. Add the hardboiled egg, and chipotle powder if you like a little heat. Season with salt and pepper, to your taste.
- Puree soup in a blender (see notes below) for about 1 minute to smooth it out. You may need to do it in two batches. Chill at least 4 hours or overnight for flavors to blend.
Soup will keep five days in the refrigerator.
Other helpful links:
How to make homemade vegetable stock, from The Kitchn
How to make vegetable stock, from Dianasaur Dishes
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