Gazpacho is carried forward in the site’s legacy records as a recipe from Gourmet Cooking with a Flair (1961). The source page has not yet been attached, so the current recipe card remains a provisional legacy transcription.
The card combines tomatoes, cucumbers, green pepper, onion and garlic with tomato juice, olive oil, red wine vinegar, salt and paprika. The vegetables are blended in two batches until smooth rather than left chunky.
The finished soup is chilled until very cold before serving. The archive is preserving that simple method while the original cookbook page is being located and scanned.
Gazpacho
Gazpacho is the perfect summer soup! It’s often forgotten, but this combination of fresh, bright ingredients makes any hot day bearable. The Nostalgic Foodie
Servings: 4 people
Ingredients
- 1 clove garlic peeled and chopped
- 1 large green pepper seeded and chopped
- 2 cucumbers peeled, seeded and chopped
- ¼ cup olive oil
- 1½ cups tomato juice
- 8 tomatoes peeled and crushed
- 1 small onion peeled and chopped
- 3 tsp salt
- 1½ tsp paprika
- ½ cup red wine vinegar
Instructions
- Combine half the vegetables, olive oil, vinegar, tomato juice, salt and paprika in a blender or food processor.
- Blend until there is a smooth consistency.
- Add the other half of the vegetables, and blend until smooth.
- Taste for seasoning, and add more salt or paprika if you’d like. You can also add a dash of pepper here for taste.
- Chill the gazpacho until until very cold.
- Serve, and enjoy!
Notes
- Given the size of your blender or food processor, you may need to blend in multiple batches. Just combine all the soup together in the end.
- When chilling the soup, be mindful of the olive oil. It could harden if the temperatures are too cold.
- Top the gazpacho with croutons, chopped cucumber, chopped scallions or other finely chopped vegetable for added texture.
Nutrition
Calories: 221kcal | Carbohydrates: 21g | Protein: 4g | Fat: 14g | Saturated Fat: 2g | Sodium: 1773mg | Potassium: 1124mg | Fiber: 5g | Sugar: 13g | Vitamin A: 3145IU | Vitamin C: 89.7mg | Calcium: 63mg | Iron: 1.9mg
