Keeping in the spirit of Sunday night family dinner, we headed to my mom’s (Kari’s) house last weekend for some gazpacho. Summer is officially over on the calendar, but it’s still ridiculously hot in AZ. Nothing is better on a hot day than a glass of chilled white wine and this cold soup. No prep pics for this dish since I was off the hook for cooking. Lucky for us, my mom was kind enough to share her recipe with us. This is a must make if you are a gazpacho fan. Definitely throw this together ahead of time because the longer this soup sits in the fridge, the better it gets.
Gazpacho is basically a blend of tomatoes, cucumbers, bell peppers and tomato juice with some other ingredients to finish it off. It’s super easy to throw together and it is so fresh and light. My mom likes to top her gazpacho with fresh crabmeat, avocado and parsley. Definitely don’t skip the crab and avocado, it elevates the soup to the next level and really makes it more of a meal.
Try out some of other soup recipes like our favorite tomato soup:
http://www.goodthymekitchen.com/best-tomato-soup-ever/
- 2 red bell peppers, seeded, cored and chopped
- 2 English cucumbers, skin left on - seeded and chopped
- 10 tomatoes on the vine, halved and seeded
- 1½ medium red onions, roughly chopped
- 4 cloves garlic, pressed
- 6 C. tomato juice
- ½ C white wine vinegar
- ½ C good quality olive oil
- kosher salt to taste - up to 1 Tbsp if needed
- cracked pepper to taste
- 1 avocado, cubed
- ½ C fresh lump crab, shelled
- ¼ C italian parsley, chopped
- Using a food processor, individually add the bell peppers, cucumbers, tomatoes and red onions and pulse individually until coatsley chopped and broken down. Add to a large bowl. Add garlic, tomato juice, vinegar and olive oil to the bowl and stir. Season with S&P to taste.
- Allow to sit in the fridge covered in an airtight container at least overnight and up to a few days before serving to allow flavors to develop.
- Serve chilled, garnish each bowl with divided crab meat, chopped avocado and parsley.
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