Early Girl Gazpacho

gazpacho

Gazpacho is one of the glories of summer, and it has to be made with garden fresh tomatoes.  Forget about eating it during the rest of the year, you can only make and enjoy a truly great gazpacho in the summer.   Its charm lies in the exhilarating inverse proportion of  sweltering hot (you) to icy cold (it).  Think of it this way: if its hot enough to ripen tomatoes on the vine, it’s gazpacho time!   I’m using Early Girl tomatoes because they are ready now.  It’s only the fifth day of summer, after all, and I want to get a jump on this.

Early Girl Tomatoes for Gazpacho

I like to use classic, juicy red tomatoes because they have the best, meaty tomato flavor.  But I have a secret weapon for getting an extra dose of color and flavor into my gazpacho —  I blend some roasted red peppers along with the tomatoes to brighten everything up.  It gives the base of the soup a vivid shade and adds a layer of smokey flavor.

Vegetables for Gazpacho

For the rest of the veggies, find the freshest possible…a nice, taut young cucumber (preferably pickling or English, they have less seeds)  a deep purple red onion, and the brightest bell peppers you can locate.   Grab a few cherry tomatoes for garnish, along with a few small edible blossoms.  If you have a yard, you probably have some growing somewhere, and if you don’t have a yard, take a walk around the block and see what you can find.  I have a list of common edible flowers in THIS POST.

Early Girl Gazpacho 2

I make the base the day before I want to serve the soup, that way the flavors have a chance to develop and it makes it so easy to assemble for a quick dinner with crusty bread and wine.

Early Girl Gazpacho

Yield: serves 4-6

Ingredients

  • 1 lb good red ripe tomatoes (I used Early Girl)
  • 1/2 cup roasted red pepper
  • 1 (5.5 oz) can tomato juice
  • 1 Tbsp Sherry vinegar (substitute any vinegar you like)
  • juice of 1/2 lemon
  • 1 tsp salt
  • 1 tsp fresh cracked black pepper
  • 1/4 tsp red pepper flakes
  • 1/2 red onion
  • 1 yellow bell pepper
  • about an 8 inch piece of seedless cucumber
    garnish
  • small basil or cilantro leaves
  • a few heirloom cherry tomatoes, halved
  • edible blossoms

Instructions

  1. Wash the tomatoes and give them a rough chop. Add half of them to a food processor, along with the roasted red pepper, and process until very smooth. ,Whiz in the tomato juice.
  2. Add the rest of the tomatoes and pulse till they are incorporated but not quite as smooth, so you will have a little bit of texture.
  3. Season the soup with the vinegar, lemon, salt, pepper, and red pepper flakes and remove it to a bowl.
  4. Give the onion a rough chop and process it until very finely minced. Stir it into the soup. Cover and refrigerate for several hours, or until ready to serve.
  5. When you are ready to serve, give the soup a stir and taste it to adjust the seasonings. It may need more salt, or more lemon, for instance. Then very finely mince the bell pepper and the cucumber.
  6. Ladle the soup into small bowls or cups, and put a little pile of the bell peppers and cucumbers in the center of each. Garnish with halved cherry tomatoes, small basil or cilantro leaves, and edible flowers, if you have them. Serve immediately.
http://theviewfromgreatisland.com/gazpacho/

Early Girl Gazpacho 5Early Girl Gazpacho 7

 

26 Comments

  • Reply
    Amy
    July 18, 2015 at 6:42 am

    I love this recipie. The other day I had v8 hot and spicy at home so I used that instead of tomato juice. It gave the soup a kick.

    • Reply
      Sue
      July 18, 2015 at 7:08 am

      I love that idea!

  • Reply
    71 of the Best Paleo Side Dishes Recipes - My Natural Family
    November 24, 2014 at 11:17 am

    […] 26. Early Girl Gazpacho Recipe […]

  • Reply
    Amy
    August 2, 2014 at 6:20 pm

    This is the best Gazpacho soup I have had. I also loved your cauliflower and yogurt soup. Do you have any other chilled soup recipes?

  • Reply
    Kathy
    June 28, 2014 at 6:48 pm

    I love gazpacho! Can’t wait till my tomatoes are ready. Pretty photos and presentation!

  • Reply
    Shari Kelley
    June 28, 2014 at 1:37 pm

    What a beautiful soup! Great idea to use garden tomatoes for this recipe. The flowers are stunning on top of it.

  • Reply
    Kiran @ KiranTarun.com
    June 28, 2014 at 10:40 am

    One of the prettiest gazpacho’s ever! Yum :)

  • Reply
    Shu
    June 27, 2014 at 5:49 am

    Agreed. I added a splash of tobacco and worcestshire sauce and celery pepper to mine the other day.. and realised shit I sort of made a virgin bloody mary soup lol. Definitely trying your version with roasted red pepper- reckon it adds a lot of natural sweetness and flavour. Ace idea! And that soup looks really pretty with a all the colours!

    • Reply
      Sue
      June 27, 2014 at 7:45 am

      Thanks Shu. I considered doing a Bloody Mary version of this soup, that sounds really great. As for the roasted red pepper, it really adds a lot.

  • Reply
    Cro Magnon
    June 26, 2014 at 10:55 pm

    Our Toms are still green, but when they ripen we shall not deprive ourselves. Gazpacho here we come!

    • Reply
      Sue
      June 27, 2014 at 7:49 am

      I’m sure you make one glorious gazpacho out of that garden of yours!

  • Reply
    Abbe@This is How I Cook
    June 26, 2014 at 3:31 pm

    Great gazpacho recipe! And i love borage flowers!

  • Reply
    Karen (Back Road Journal)
    June 26, 2014 at 6:15 am

    I love gazpacho and yours is certainly the prettiest one I’ve seen.

  • Reply
    Cuisinedeprovence
    June 25, 2014 at 11:41 pm

    This must be the most beautiful Gazpacho ever!

  • Reply
    Desi
    June 25, 2014 at 10:20 pm

    I’m with Ali… not a gazpacho fan but those photos are STUNNING! Foodie art!

  • Reply
    Kitchen Belleicious
    June 25, 2014 at 8:29 pm

    look at how beautiful those edible flowers are! This gazpacho looks delicious

  • Reply
    Ouida Lampert
    June 25, 2014 at 4:13 pm

    That is, far and away, THE best looking gazpacho I have EVER seen. Kudos.

  • Reply
    savvy
    June 25, 2014 at 4:00 pm

    What a wonderful recipe!! 90+++ weather for next couple of weeks, so this is PERFECT!! Esp since Farmers’ Markets have wonderful beauties just waiting to come home!! YUM!!!

    • Reply
      Sue
      June 26, 2014 at 7:26 am

      I always forget how long it takes for produce to actually come to market in the summer, it can be a frustrating wait when you’re craving fresh tomatoes!

  • Reply
    Amy
    June 25, 2014 at 2:57 pm

    That looks SO GOOD. It’ll be quite awhile before my tomatoes ripen here in Northeastern Ohio – right now all I have are flowers on a few plants – but when they do, this is on the menu. Your photos are so beautiful!

  • Reply
    Laura (Tutti Dolci)
    June 25, 2014 at 12:37 pm

    Beautiful gazpacho! My Early girls are a bit sluggish so I’ll have to try this in a week or so when they are finally ready!

    • Reply
      Sue
      June 25, 2014 at 1:32 pm

      You’re so lucky, I had to buy my ‘girls’ at the store.

  • Reply
    Ali Burtt
    June 25, 2014 at 11:26 am

    Well, I can’t stand gazpacho and my husband won’t eat tomatoes, but I had to tell you that those photos are just so gorgeous, you really make me wish I wanted to make this. It’s okay. I make plenty of your other recipes all the time.

    Seriously, beautiful photography.

    • Reply
      Sue
      June 25, 2014 at 1:31 pm

      That’s quite a compliment coming from a tomato hater, thanks!

  • Reply
    Monique
    June 25, 2014 at 8:48 am

    Now I want to make gazpacho!

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