If you’re here to read about the band, “Gazpacho: People of the night,” you’re in the wrong place. Or, if you’ve done a search (as I have) on Gazpacho and are wondering why Google returned a few highly ranked hits on a unpopular Norwegian band who named themselves after a cold Spanish soup I can’t help explain that conundrum either. However, if you’re here to learn about and make Gazpacho soup, you’re in the right place!
Gazpacho was created out of necessity, a need for a refreshingly cold soup on a hot summer day. Gazpacho originated in Andalusia, a southern region of Spain; it is extensively consumed in Spain, Portugal, and Latin America. My impetus to creating/inventing this soup, is the fact that gazpacho recipes vary immensely in terms of ingredients, texture, and even viscosity; geographic regions, availability of ingredients, and family traditions play an influence also. My most obvious additions of chick-peas and English cucumber adopts a healthier (via chick-pea protein) and simplified version of this dynamic soup.
For the best flavor and health benefits, be sure to use the highest quality and freshest ingredients for this soup.
Difficulty (Scale from 1-10): 3
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 15 minutes
6 ripe tomatoes, (optional – peeled & chopped)
1 purple onion, finely chopped
1/2 (2 cups) chopped English cucumber
1 can (15 ounces) chick-peas – mashed
1 red bell pepper – seeded & chopped
2 stalks of celery – chopped
3 tablespoons of fresh parsley – chopped
2 tablespoons of fresh chives – chopped
2 cloves of garlic – minced
1/4 cup of red wine vinegar
1/4 cup of extra virgin olive oil
3 tablespoons of freshly squeezed lemon juice
1 tablespoon of sugar
1 fresh jalapeño – seeded & deveined (optional, for more hot flavor)
salt to taste
freshly cracked black pepper to taste
8 drops (or more) of Tabasco sauce – to taste
1 1/2 teaspoons of Worcestershire sauce
4 1/2 cups of tomato juice
Combine all ingredients in a blender, and blend to desired consistency.
Refrigerate and store in a tightly covered, non-reactive, non-metal container for 8-12 hours, allowing flavors to blend.
Enjoy your Gazpacho!!