Signature Gazpacho

Signature Gazpacho

I have been serving this summery soup at picnics, barbecues and parties seemingly forever! If possible, make the gazpacho a day ahead to give all the flavors a chance to blend. I hope you enjoy this refreshing warm weather soup as much as we do!
Author: Linda Shapiro, © Meal Planning Maven

Ingredients

  • 6 stalks celery trimmed and chopped
  • 6 Kirby pickling cucumbers, chopped (or 1 large English cucumber)
  • 2 red bell peppers seeded and chopped
  • 2 green bell peppers seeded and chopped
  • 2 orange bell peppers seeded and chopped (or 1 orange and 1 yellow)
  • 1 small red onion chopped
  • 5 large ripe tomatoes chopped
  • 1 28 ounce can diced tomatoes
  • 1 28 ounce can tomato puree
  • 5 lemons juiced
  • 5 limes juiced
  • 1 cup chopped fresh parsley
  • Salt and freshly ground pepper to taste
  • Hot sauce to taste optional

Garnish

  • 2 lemons thinly sliced
  • 2 limes thinly sliced

Instructions

  • In a large bowl, combine the chopped vegetables. Reserve 1 cup for garnish; refrigerate, covered, until serving. Stir in the remaining ingredients.
  • Add about 1/2 of the mixture in batches to a blender or food processor; blend until gazpacho reaches desired consistency. To save time, you can also use an immersion blender.
  • Return the blended portion to the remaining mixture in bowl; stir to combine.
  • Chill the gazpacho at least 8 hours or overnight. Taste and adjust seasonings. Add additional lemon and lime juices and hot sauce, if desired.
  • Place gazpacho into serving glasses or bowls. Garnish with reserved chopped vegetables and lemon and lime slices.

Notes

Make Ahead and Storage Tips:gazpacho may be made up to 3 days ahead. Cover and refrigerate until serving time. Leftover gazpacho may be stored covered, in the refrigerator for up to 3 days. Stir before serving. Do not freeze.
If you are lucky enough to get your tomatoes from a local farmers’ market, purchase whatever variety is in season, such as Roma. For more heat, add 1 to 2 seeded and chopped jalapenos.
While gazpacho purists would insist that the best texture can only be achieved by chopping the vegetables manually, the process can be a bit a laborious. Depending on your preference, this gazpacho will be equally delicious whether you chop the vegetables with a knife or use a blender or food processor.
This recipe makes a bunch which is perfect for picnics and potlucks! If you like, feel free to cut the recipe in half-exact quantities are not crucial. Leftover gazpacho would make a great topping for fish, seafood, chicken or beef.

 

5 Responses

  1. Emily
    MPM's gazpacho was so easy to make and was a great appetizer to go with my turkey burgers! I was even able to blend everything with just a hand-mixer! Will definitely be eating this all week long :D
  2. Tara Noland
    Wonderful colorful ingredients make your gazpacho mouthwatering!!!<br /><br />Thank you so much Tara for your wonderful comment! I am known for my gazpacho and have been making it ever since I was married...36 years ago! I am so happy you stopped by!
  3. ronda@kitchenDream
    Linda! I've been wanting to make a nice Gazpacho. Thanks for sharing such a lovely recipe.<br /><br />Thank you Ronda! You are so sweet to stop by! Hope you enjoy!
  4. Joanne T Ferguson
    G'day! Looks so refreshingly healthy Linda! Great photos! Cheers! Joanne<br /><br />Thanks so much Joanne! So happy you stopped by to visit!
  5. tricia
    I've always been scared to make gazpacho, but this looks so beautiful I'm going to finally try it. Thanks for posting the pictures with your recipe.<br /><br />Thank you Tricia! Although not hard, gazpacho can be a bit labor intensive if you chop the veggies by hand. But honestly, a food processor works just as well. Hope you try it!