Whenever I hear the word gazpacho I think of my high school jazz band. One year we played a lively song titled Gazpacho, and as a young high schooler the most memorable part was yelling it out in the middle of the song. To this day I feel the word should always be shouted and followed with an exclamation point… the things we remember.
Gazpacho is not only an energetic jazz song, but a flavorful, chilled, tomato base Spanish dish. Great appetizer or side for end of summer dining. For a cocktail party or appetizer serve in little shooter glasses for flatware free sipping. I love dipping blue corn tortilla chips into this naturally antioxidant rich, tomato, cucumber and onion combination. Making your own also allows you to control the level of spice desired.
For a complete menu, round out a refreshing bowl of gazpacho with my grilled tequila-lime chicken, corn tortilla chips and avocado slices or fiesta guacamole. Easily made ahead for a dinner party, or any night of the week. Healthy and simply delicious.
- 1/4 cup RED WINE VINEGAR*
- 1 FRESH LEMON, JUICED
- 2 tsp SUGAR
- 1 small RED or YELLOW ONION, roughly chopped
- 1 JALAPENO PEPPER, seeds and stem removed, roughly chopped
- 3/4 cup ROASTED RED PEPPERS, (whole, drained from a jar)
- 2-3 cloves GARLIC, grated
- 2 tsp SOY SAUCE, LOWER SODIUM
- 3 cups 100% TOMATO JUICE, LOW SODIUM*
- 1 tsp CRUSHED RED PEPPER (more or less to taste)
- SEA SALT AND PEPPER TO TASTE
- 3 tbsp OLIVE OIL, EXTRA VIRGIN
- 6 PLUM TOMATOES, chopped, (divided)
- 1 medium SEEDLESS CUCUMBER (ENGLISH or HOTHOUSE), chopped
- 1/4-1/2 cup FRESH CILANTRO, PARSLEY, CHIVES, chopped, (or combination of all three)
*Gluten Free option: Make sure you use wheat free vinegar and soy sauce products.
1. In a blender or food processor, combine the first 11 ingredients with 3 of the chopped plum tomatoes. Pulse until well incorporated but not pureed (should be thick, chunky consistency). Add olive oil and pulse a few more times.
2. Pour mixture into a nonreactive bowl (acid in tomatoes reacts negatively with aluminum, glass works well) with chopped cucumber and remaining 3 chopped plum tomatoes. Fold in fresh herbs to taste. Add additional seasoning if needed; salt, pepper, and herbs or crushed red pepper. Cover and refrigerate for two hours or overnight. Serve chilled, topped with avocado slices, jalapeno slices, tortilla chips or cornbread croutons. Serves 6-8, about 1 to 1 1/2 cups each.
so easy – gazpacho!
NUTRITION INFO PER SERVING (6 servings): 130 calories, 7g fat, 1g sat fat, 12g carb, 3g fiber, 9g sugar, 2g protein
(8 servings): 95 calories, 6g fat, 1g sat fat, 9g carb, 2g fiber, 7g sugar, 2g protein