Farmer’s Market Fresh Gazpacho with a Zesty Twist
This basic not boring gazpacho has all the freshness you could want from fresh summer produce, but it gets added kick from a few special ingredients.
A Summertime Staple:
If you are like me, you are looking for ways to use as much fresh summer produce as possible! This recipe is a fabulous, tasty way to use up all that glorious farmer’s market produce. Additionally, it is light, refreshing, and packed with flavor. Besides the delicious, zesty flavor, one of my favorite things about this recipe is that it comes together in the food processor, so you do not have to turn on the stove at all. Gazpacho truly is the perfect summer recipe!
What Is Gazpacho Made Of?
A typical gazpacho recipe calls for raw tomatoes, garlic, olive oil, red onions, and cucumbers. Gazpacho is a very common dish in Spain, especially during the summer since it is a cold dish. While there are many different versions and variations of gazpacho, it is always full of fresh produce and is served chilled.
A Zesty Twist On A Classic:
While I enjoy a simple gazpacho, I absolutely love one with a little more zest. Like many gazpacho recipes, my version calls for tomatoes, cucumbers, red onion, peppers, EVOO, garlic, lemon juice, and red wine vinegar. However, I like to add a few more “secret ingredients” to take this classic soup to the next level. My favorite ways to add “zest” are with:
- Fresh basil
- Fresh parsley
- Worcestershire sauce
- 1 envelope of Good Seasons Italian dressing mix
- V8 juice (you can also use the spicy version for even more of a kick)
Why Is Gazpacho Served Cold?
Gazpacho originated in Spain, which is known for its hot summers. Therefore, gazpacho is traditionally a cold dish so that it is refreshing and light during the thick of summer heat.
What Is the Difference Between Soup and Gazpacho?
While both gazpacho and traditional hot soups have a similar texture and are eaten with a spoon, there are several differences between the two. While regular soup is cooked, gazpacho is made from raw vegetables and requires no heat. Additionally, traditional tomato soup contains no other vegetables besides tomatoes and onions. Gazpacho, however, contains tomatoes, cucumbers, onions, and other vegetables.
How Do I Make Zesty Gazpacho?
One of my favorite parts about this dish is that it truly comes together in minutes! To make it, start by adding tomatoes to a food processor. Next, add in the cucumber, onion, peppers, and garlic. After that, add your fresh herbs and pulse to combine. Then add in the EVOO, red wine vinegar, Worcestershire sauce, lemon juice, Italian dressing mix, and V8. Finally, add salt and pepper and pulse until everything is well combined.
How Should I Serve Gazpacho?
After you make this Gazpacho, chill it in the refrigerator for several hours or overnight and then serve it chilled. I like to serve it with crusty bread or alongside a sandwich or salad!
Let me know how you enjoy this fabulous dish in the comments below. As always, thank you so much for stopping by. Be blessed and stay savvy!!!
If you like this recipe, check out these as well:
- The Best Summer Squash Casserole You’ll Ever Have
- Tomato Parmesan Soup
- Roasted Chinese Eggplant with Parmesan
Farmer's Market Fresh Gazpacho with a Zesty Twist
- 4-5 fresh tomatoes (about 2 pounds)
- 2 English cucumbers
- 1-2 red, yellow or green peppers
- 1 small red onion
- 4-5 garlic cloves
- 1/4 cup fresh basil
- 1/4 cup fresh parsley
- 1/2 cup good EVOO
- 1/4 cup red wine vinegar
- 1-2 TB Worcestershire sauce
- 1/2-1 lemon juiced
- 1 envelope Good Seasons Italian dressing mix
- 2-3 cups V8 (spicy for more kick)
- In food processor, start by processing tomatoes.
- Add cucumber, onion, peppers, garlic; pulsing after each.
- Add fresh herbs and all remaining ingredients.
- Add salt, pepper and serve chilled.