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Monday, August 17, 2009

Am I in Spain? ... Yummy Gazpacho!

On a hot August day, in the midst of summer heat and Wisconsin humidity (yes, it does get hot here!), there is nothing like a cold, fresh bowl of gazpacho, a piece of crusty cheese bread, and a nice glass of wine!

The following recipe is the combination of a collection of gazpacho recipes we've collected over time. Whenever we attempt to follow a gazpacho recipe, we fail because we're usually missing something. We try to use as many ingredients from our CSA box or garden as possible. It seems counterproductive to run out to the store to get a missing veggie when we have so many to choose from in the fridge or garden. Gazpacho is one of those dishes where freedom is everything!

Here is how we made ours last night!

August Gazpacho
Makes approx. 6 cups
2 cups of chopped tomatoes
1 cup of chopped pepper
1 cup green beans, chopped
1 jalapeno
1 med. onion, chopped
3 garlic cloves
1 cucumber, chopped
2 pieces of crusty bread (we used sourdough)
24 ounces of fresh tomato juice
1/4 cup minced parsley
1/4 cup olive oil (or more to taste)
juice of 1/2 lemon
1/4 cup red wine vinegar
1 tsp. dried oregano
2 Tbs. Worcestershire
salt and pepper to taste
hot sauce to taste

Combine everything except bread, jalapeno, garlic, and tomato juice. In a food processor, combine bread, jalapeno, garlic and tomato juice. Puree until everything is combined. Pour over veggie mixture. Mix to combine. Eat fresh, or refrigerate for one hour before serving (depending on your will power and appetite!).

We like ours with a nice, crisp white wine and some crusty bread!

Based on one-cup servings:
Nutrition Facts
Gazpacho 8/16
Serving Size: 1 serving
Amount Per Serving
Total Fat9g
Saturated Fat1.2g
Trans Fat0g
Dietary Fiber3g
Vitamin A 39%Vitamin C 174%
Calcium 4%Iron 8%
(courtesy of

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