GAZPACHO

Chilled gazpacho is one of those end-of-summer delights, allowing us to indulge in the abundant harvests of perfectly ripe tomatoes from our gardens and markets. Adding in other flavorful vegetables, garlic, fresh herbs, and a bit of vinegar makes this fusion a perfect treat to enjoy as a snack, lunch, or dinner.

This wonderful chilled medley originated from resourceful peasants living in Andalusia Spain around the 7th century, during Moorish rule. Early recipes didn’t include tomatoes at all, but started with a base of stale bread, garlic, and salt being pulverized in a mortar and pestle, with olive oil, vinegar, and water being drizzled in at the end. Depending on the region, some people used almonds or pine nuts in addition to, or in place of bread, while others added grapes and fruits. It wasn’t until the 16th century, when Columbus brought tomatoes and peppers from the New World, that the Spanish incorporated them in their gazpachos. It’s amazing to me how something that began fourteen centuries ago could endure generations and still be considered a favorite around the world. (If you want to do a deep-dive into the history of gazpacho, here is a great article from the L.A. Times, by Leslie Brenner.)

Clay and I love this all-vegetable gazpacho recipe inspired by the restaurant at Mii amo spa in Sedona, Arizona, where we often go to escape. (And given that this recipe originated in a wellness spa, we can all feel good about its “health benefits ”.) As with many recipes, we’ve experimented with various spices, herbs, and vegetables, and have added our own touches to make this one of our favorite combinations. Every time we savor this dish we enjoy the Spanish flavors while simultaneously having fond memories of the beautiful red rocks and amber hues of Sedona.

Gazpacho

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Total Time 30 minutes mins

Course Appetizer, Main Course

Servings 6

Ingredients

  

1x2x3x

• 7 Cups Coarsely Chopped Tomatoes, (Approx. 10 medium) If you do not have enough fresh tomatoes you can add a little bit of canned crushed tomatoes, (just don’t tell the “purists”!)
• 2 Cups Chopped English Cucumbers peeled and seeds removed
• 1/2 Cup Chopped Red Onion
• 1 Cup Chopped Red Bell Pepper
• 1 Bunch Chopped Cilantro Approx. 2 Cups
• 1/2 Bunch Chopped Basil Approx. 1 Cup
• 2 Tbsp Red Wine Vinegar
• 2 Tbsp White Balsamic Vinegar *Can use red balsamic as well
• 1 Tbsp Tomato Paste
• 1 Tbsp Fresh and Chopped Oregano
• 1 Teaspoon Ground Fennel
• 2 Teaspoons Finely Minced Garlic *Can grate through a microplane or use a garlic press
• 2 Tbsp Olive Oil, plus more for garnish
• Salt & Pepper to taste

Instructions

 

• Using a food processor or blender, and working in batches, place in all ingredients. Pulse until the ingredients begin to break down, and then blend for about 1-2 minutes until mixture becomes a soup texture. If it seems too thick, drizzle in a little water to get it to your desired consistency.

  Taste for seasoning and adjust as needed.
• Place in a container, cover, and put the gazpacho in the fridge for 2-24 hours, to allow the flavors to meld together.

  When serving, drizzle with some olive oil and top with some freshly chopped cilantro or basil, as well as additional freshly chopped cucumber, tomato, and red pepper.
• *As shown in the photo, we often make this a main entree by adding some seared scallops, shrimp, or a piece of cod.

Tried this recipe?Let us know how it was!