Gazpacho

My first encounter with cold soup was the tomato concoction that originated in Andalusia, Spain known as gazpacho. Traditionally, as I understand it, gazpacho comprises tomatoes, bell peppers, onion, cucumber, and bread with a vinegar and oil, all blended together. Made this way, gazpacho can be eaten with a spoon or enjoyed as a smoothie-type drink.

The recipes in many of my cookbooks, however, do not blend the ingredients, rather they leave small chunks of the summer vegetables giving the soup “tooth.” This way is my preference – I want something to chew!

My brother would tease me saying, “I ordered gazpacho at a restaurant once, but it was cold when the server brought it.” ha ha.

Over the years I have delighted in making fresh gazpacho and keeping it in the refrigerator for several days. When working in the yard or just coming home from a day out in the heat, there is nothing as refreshing as a bowl full of cold veggies. And with all the yummy ingredients I can get my daily dose of vegetables in one bowl.

While I have always told my granddaughter that a recipe is a suggestion, I have always combined and followed recipes from three cookbooks to make mine. I had not been very adventurous beyond the basic ingredients. This year I thought I was very clever.

This gazpacho has tomatoes, celery, onion, garlic, parsley, red wine vinegar, olive oil, vegetable juice and a touch a cayenne. I added sweet and crunchy watermelon radishes and some chickpeas for protein. I was out of cucumbers, which usually find their way into the soup. Avocado chunks are used as garnish to complete the meal. Bread has never been in my summer soup of choice.

Being very proud of myself, I looked on-line to see what the professionals are doing with gazpacho. Authentic recipes abound yet a wealth of “best” and “most refreshing” gazpachos yielded soups that veered from the traditional.  Some people have added hot sauce, zucchini, various herbs, and even watermelon! I guess I’m not so smart after all.

However you decided to make it, fresh summer vegetables offer the most delicious concoction to cool your palate and soothe your soul when temperatures soar. Made ahead, you don’t even have to cook when you come in. And that’s another bonus!