Deceptively Simple Gazpacho

"A perfect summer dish. In a chilled bowl with a wedge of lemon on the side, Gazpacho is very classy looking. I learned this recipe in 7th grade when a woman from Spain visited our class during "International Week". She made it in front of us and it took about 10 minutes. About 8 years later, I remembered the recipe on a really hot day, and I've *never* had any leftovers regardless of how many batches I make."
 
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Ready In:
15mins
Ingredients:
10
Serves:
4
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ingredients

  • 6-8 tomatoes, chopped (Roma or plum are best Don't lose the juice!)
  • 1 large white onion, chopped finely (red is a nice alternative)
  • 1 large white onion, chopped in 1/4 inch chunks
  • 2 small cucumbers or 1 large cucumber, chopped
  • salt (preferably sea salt)
  • fresh ground black pepper
  • virgin olive oil
  • 1 lemon, juice of
  • chopped basil or cilantro (preferably fresh)
  • 2 clove garlic (or a tablespoon of diced garlic from a jar)
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directions

  • Dump 1/3 cup olive oil and lemon juice into a blender or food processor.
  • Add the vegetables, then the seasonings.
  • I start w/ a little add more after I've mixed it all up.
  • Use the"chop" or"grate" function until the gazpacho is soupy but still has some good sized chunks.
  • Taste and then add more salt, pepper, oil or basil to your preference.
  • I usually serve this*very* cold as a summer appetizer or meal w/ tabasco and parmesean cheese on the side, and some good crostini or bread.

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Reviews

  1. Made this today. It is awesome!!!!
     
  2. This is a very easy recipe. I used red onion as welll as vidalia plus added chopped celery. Very tasty soup and I would definitely make the soup again.
     
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I learned to cook at a very early age, and like my teacher (mother) I am famous for cooking without recipes. This habit makes for unique delicious *unrepeatable* meals. My plan is to use this site in a way that neither my mother or myself have ever learned to use paper and pen; to record my "concoctions" for posterity.
 
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