This is perfect for those warm gross days where you don’t want to heat up your place any more than you have to by cooking. Gazpacho is an entirely raw meal, no cooking required! It’s a great blend of cool flavors like tomatoes, cucumber, and parsley to create a flavorful pop in your mouth and yet be refreshingly satisfying on warm days. I used Elise’s Gazpacho Recipe from Simply Recipes here, though I did make a few changes, since it isn’t quite summer yet. Namely, I did not use fresh tomatoes. I would LOVE to and I am sure that this really enhances the soup, however, finding organic fresh tomatoes in April is just impossible where I live. It’s not tomato time yet. Instead, I used canned diced tomatoes, which actually worked out great, because that meant I didn’t need to buy tomato juice either. That substitution alone saved me a good $5 on this recipe. Normally I am not into such shortcuts, but I’m a poor grad student folks, I sometimes have to cut a few corners with cost. When local tomatoes become available and cheap, I will make this again using fresh tomatoes, I promise!
Mine did not come out as vibrant red pictured though, and I am guessing that my substitution is probably why. That or the fact that my celery and cucumbers were behemoth in size, and I ended up doubling the parsley and chives in the recipe as well, used a green instead of a red pepper, and didn’t have any red onion so used a plain yellow one, and didn’t have any Worcestershire sauce (I have yet to find a GF version of this available). All of that meant that I was putting in a lot more green goods into the soup and a lot less red ones (ha, when I say it like that it sounds like I made a completely different soup!). No matter, it still tasted awesome.
Oh – and definitely let it sit overnight, or at least a few hours. Mine here I had let sit in the fridge for about 2 hours (I got impatient), and it made a big difference. I am sure tomorrow it will taste even better! The ingredients really need time to blend before the great taste really comes together enough. It makes the difference between good gazpacho and OUTSTANDING gazpacho.