Cold Summer Soup: Quick food processor gazpacho recipe

Examiner ^ | June 17 | Ronald Oberne

[JoeProBono]

Traditionally, diners garnish their gazpacho with more of the same diced vegetables that are in the soup, so cut some extra vegetables when you prepare those called for in the recipe. Additional garnish possibilities include simple garlic croutons, chopped pitted black olives, chopped hard-cooked eggs, and finely diced avocados. For a finishing touch, serve in chilled bowls.

[TruthSetsUFree]

Yum. I love Gazpacho made with fresh tomatoes out of the garden. There’s nothing more refreshing on a summer day.

I’ve sometimes made a salad based on the same ingredients, only I didn’t use as much tomatoe juice. I once took it to a potluck and several people wanted the recipe.

[grey_whiskers]

Thanks, Joe.

Bookmarked for NEXT week's recipes.

Cheers!

[Grammy]

Yum! I love gazpacho!

The only time I have watched someone else make it they had a baguette that they tore open. They put the soft insides in with the soup as they blended it, and used the crusts for dipping.

It was wonderful.

[JoeProBono]

I use whatever's on hand

[ElectronVolt]

I go to Spain every now and then, and I like their food, if the cook is good (which is not always the case). Whenever I go, I always go the olive bar in the grocery store and get enough to make me so sick of olives I don't want them for a month. :)

I was comparing wine vinegars recently, and there is a huge difference between the gallon-for-a-buck ones and the name brands. My favorite was Pompeian. For good gazpacho, you need excellent ingredients because there is no cooking to hide the flavors.

[JoeProBono]

Lived in Madrid for a couple years. Miss the olives.

[TruthSetsUFree]

Either one would work, but I usually use regular tomatoes. The juicier the better. :)