This deliciously crunchy and chunky version of gazpacho, the classic cold Spanish soup is as refreshing as it gets. Tomatoes, cucumbers, celery, bell peppers, jalapeño peppers, scallions, and plenty of garlic float in a tangy tomato juice base.
In addition to the Spicy Black-Eyed Pea Salad, there’s not a summer that goes by that I don’t make this gazpacho at least once. I’ve been making it since before my husband and I met, which is over 20 years ago.
Back in those days, as a single woman living alone in the big city, I had to be extremely careful with my money. That’s not to say I’m not careful now, however back then purchasing a cookbook was a major splurge.
To get my cookbook fix, I used to check out stacks and stacks out from the public library–as many as I could carry at once. Sure, I got a lot of strange looks on my way out the door, but I didn’t care. The hard part was always having to give them back.
This recipe was inspired by one I found in one of those long-ago library cookbooks.
Fair warning, you’ll be practicing your chopping skills on this one, but the texture is so much better than the near puree you get from using a food processor or blender. If you want or need to use a food processor, I won’t tell anyone. However, get the liquid tomato base together before chopping or processing so all those flavors have a chance to marry.
Although it’s just the two of us, I often make a double batch since I’m doing all that chopping anyway. We practically inhale it and it’s usually gone in just a few days!
Garnish the gazpacho with herb sprigs, diced avocado, lemon slices or a small skewer of simply seasoned and grilled shrimp.
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