Summer Gazpacho

When I head home to Maine in the summer one of the first recipes I beg my Mom to make is her famous Gazpacho. Gazpacho is a soup made of raw vegetables and served cold, usually with a tomato base. This soup originated in Spain and is particularly popular during the hot summer months as it’s extremely refreshing and cool! This soup to me means summers home in Maine with family and always brings me back to my childhood. I finally decided to try this soup on my own after always having my Mom prepare it and it was incredible! Full of flavor, fresh veggies and it seems to get even tastier the longer it sits and marinates in the fridge. This is a great appetizer or delicious summer soup on it’s own! I suggest finishing off with some fresh cilantro and drizzle of olive oil.

Summer Gazpacho
  • 3 medium tomatoes
  • 1 large cucumber
  • 1 large onion
  • 1 green pepper
  • 1 small jar pimentos
  • 24 ounces tomato juice
  • ½ cup chopped cilantro
  • ⅓ cup olive oil
  • ⅓ cup red wine vinegar
  • ¼ teaspoon tabasco
  • 1½ teaspoon salt
  • ⅛ teaspoon pepper
  • 2 cloves garlic
  1. Prepare vegetables. Cube tomatoes, onions, pepper, and cucumber. Hold ⅓ of the chopped veggies off to the side. These veggies will be added to the pureed veggies to add a chunky finish to the gazpacho.
  2. Combine the remaining veggies with the pimentos, and ½ cup of tomato juice and toss. Puree in blender/food processor.
  3. Whisk together the pureed mixture, chopped veggies, remaining tomato juice, olive oil, red wine vinegar, tabasco, salt, and pepper. Chill 3 hours.
  4. To serve, crush garlic into soup and whisk. Sprinkle with fresh cilantro and drizzle with olive oil.