Gazpacho

Our refrigerator is kind of a dream-come-true right now, filled with fresh foods of the season … we have a bowl filled with cold pink grapefruit and orange segments in their own juice, a watermelon, a pitcher of sun tea, and cole slaw ready to go, and this:

Ice cold Gazpacho!

In case you need some amazingly delicious, summer-perfect healthy soup, I thought I’d show you how easy Gazpacho is to make.  You start by putting a cup and a quarter of chilled tomato juice into a blender.

To that you add one tomato and half of a peeled cucumber, both roughly chopped . . .

Then add vinegar, oil, a little sugar (unless you have tomatoes from your garden, then you really don’t need sugar) and cayenne . . . (I’ll put the recipe at the end).  This soup makes you feel like you’ve been zinged with good healthy things . . .

Blend well until smooth . . .  pour blended ingredients into a large container or pitcher…

. . .  then add another 2 1/2 c. tomato juice to the mixture . . .

Chop fresh vegetables into bite-sized pieces, cucumber, celery, red onion, zucchini, tomato and green pepper . . . pieces small enough so that when you’re eating it, several can fit on a spoon  at the same time.

And add them to the tomato mixture . . .

Put in some green onion tops (scallions) — or chives from your garden if you have them.  Stir it all up good . . .  then, a bit more of your own special brand of spice . . .

Add salt and freshly ground pepper to taste, and chill it all well . . .

I added chunks of cooked shrimp … and garnished it with a little sour cream and a fresh chive flower . . . but it’s good just plain.  More than good.

The 1/4 tsp. of cayenne I mentioned earlier is my new addition to this recipe.  It’s optional, but it gives the nicest little kick, just a little, not too much.  Stir it in at any time, or when you’re about to start the blender.  I also mix the red wine vinegar, half and half, with good balsamic vinegar.  But it’s good no matter what.  Have it for dinner and go to bed skinny. 

30 Responses to Gazpacho

  1. Susan,

    This looks so delicious…and summery! Thanks for sharing such a dish with us. I think I need to make that this week.

    And, I loved the glimpse of summery goodness in your frig. Now I’m hungry for chilled grapefruit segments. Yum!

    Thanks for including us in your quiet world this morning… we’ve loved being a part of it today!

    Hugs to you (and the kitty cats),
    Brenda
    xox

    PS. The other day I typed ‘oxo’ under my name and my quick-witted sister said she immediately thought of soup granules in a cube. We laughed. Now I type it ‘xox’.

  2. Karen chamberlain says:

    Dear Susan,

    Your creative blogs and unending creativity and joy fill my days with such pleasure and renewed enthusiasm ! Your gazpacho recipe will be made and shared with friends after my trip to the farmers market…thank you :-)

    Karen Chamberlain

  3. PAULA says:

    Thank you so much, it looks lovely, cool and delicious. Oxnard Polly.

  4. Mary Windemuller says:

    Hi Susan!
    Did you know that gazpacho is made differently in Spain? They purée it and add just a few chopped veggies. I have the recipe if you would like to try it. It is really amazingly delicious and very different looking and tasting from the American recipe. Maybe we all need two recipes for gazpacho in the summer!
    Love, Mary

    • sbranch says:

      Mine is pureed with vegetables added . . . is it different?

      • Kristin says:

        The one from Spain is a drink and it’s as smooth as silk. Olive oil is slowly drizzled in and there are no chunks of vegetables. At least the version from my sister-in law is and she lived there for many years. The best taste of summer! I would be glad to share my recipe if you like.

  5. Mary Windemuller says:

    P.S. I don’t have a web site. Do most gals have one?

  6. Pam says:

    As I am sweltering at this moment, the idea (and possibility!) of cold Gazpacho is refreshing to my body and soul!! Thanks for the recipe in your “letter”!

  7. Mary Jean Gross says:

    How much balsamic vinegar and how much half & half?

    • ArlineLA says:

      Hi Mary Jane. I’m making this today with all fresh veggies we got this weekend at the Avila Barn (Susan Branch Country, lol). I think Susan meant 1/2 red wine vinegar and 1/2 good balsamic vinegar, not dairy half and half —- but it won’t be the first time if I am wrong!

  8. Mary from Ipswich MA says:

    Sometimes I add beef broth or use V8 juice. Either way, a big dollop of sour cream is a must. Yummy mummy. The chive flower is lovely on top. As usual, your pics make me happy (and my mouth water).

  9. Johanna says:

    Hi Susan,
    Would it be possible to mention the ingrediants in grams and liters and/or deciliters? Hope you inderstand.
    I live in Holland and we don’t use cups and oz.

    By the way I watched a documentary about Martha’s vinyard on YouTube. It’s so beautiful. You are really blessed to live there. But I wonder who was or is Martha?

    Happy summer!

  10. Kathie says:

    This is just right for summer days, indeed. I’ve been working on my Homemade Recipe Binder, putting in family recipes from way back. Decided to add the Gazpacho to the book, too. Thanks for your time, paintings, whimsey, and thoughts. It’s a pleasant journey, and, hopefully, will continue pleasantly (though life is not always, is it?). Hope your family are all well.

  11. Joyce Collins says:

    Hi Sue, This sounds great. Other Gazpacho recipes have never inspired me to want to try making it. This one has. Thank you, as usual, for you inspiration. I love you and your wonderful work. Glad to have you in my life…

    • sbranch says:

      This recipe is the cleanest Gazpacho recipe I’ve ever tasted, very bright clean healthy-tasting flavor with a little zip.

  12. Sharon S says:

    I plan to make your Gazpacho recipe today. It’s been hot and humid here in the Washington, DC area. I’ve made multiple trips to Trader Joe’s to purchase their gazpacho, which I really like, but they STILL do not have ANY. I’m getting desperate……I’ll just have to make my own!!!! Thanks for the recipe. <3

  13. Charly Fowler says:

    Hi, Susan! One time many years ago my best friend brought her husband to visit us in Colorado, and for Saturday lunch when they first arrived I decided on Gazpacho as our main course. I was so pleased with myself…a cold soup seemed kind of “elegant” in its own way. Best friend loved it, but unbeknown to me, her hubby did not like vegetables and to this day teases me about coming to my house for some “Gestapo” soup! I can’t remember if we had to make him a baloney sandwich or what, but we do still laugh about my Gestapo Soup!!!! Thanks for your recipe. It’s gonna be good!!!

  14. Ruth Frank says:

    Your cookbooks are an inspiration–beautifully illustrated, whimsical, wise, AND healthy! I am making your Gazpacho this weekend as part of a lite cold supper with friends. Thanks! Happy cooking! And thank you again!

  15. Lynn Cunningham says:

    I can’t imagine a better looking or tasting soup! Thanks so much for this fabulous recipe!! I’m addicted to tomatoes. My favorite summer breakfast is a slice of toast topped with cream cheese, thin sliced cucumbers and sliced fresh garden tomatoes. Sprinkle with a little s/p and then enjoy!
    The addition of cayenne in your recipe for Gazpacho looks interesting ~ I’ll try it next time!

  16. Christine says:

    I must try this dish, I can smell it already!!! Also I just want to say that your new book ~ Ahhh… “A Fine Romance” ~ It is exquisite!! It also looks so inviting next to my bedside, begging for me to read just one more page ( which mind you is never really one more page!!) Thank you from one artist to another. You are my inspiration to keep painting what I see in my life!!

  17. Terrie from Atlanta, GA says:

    A tip I’ve grown to love: plain GREEK yogurt can take the place of sour cream in recipes. Some brands might need to be drained, but the consistency and taste work measure-for-measure as a topping and when baking. Great for those who are watching their cholesterol or are lactose-intolerant! A perfect finish to Sue’s gazpacho . . . :)

  18. Teresa J, Valencia,CA says:

    Love this recipe, it’s perfect just the way it is!!!

  19. Sandi O'Connor says:

    Dear Susan,

    Thank you for this most delicious recipe! I’ve tried it a couple of times now and I love how it can be changed with different ingredients. Years ago I had a wonderful (very small amount) of gazpacho in a tiny glass bowl, place in a bed of crushed ice at a waterfront restaurant. It was in Maine and they had placed a large dollop of crab meat right in the center! This is now our 4th of July beach favorite! Now it’s really my favorite as I had usually just purchased the soup! Thank you from the bottom of my heart! :) Sandi

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