What a fantastic summer treat, one of my favorites really, and perfect for family gatherings, barbecues, parties, or just a tasty snack! Typically served cold, Gazpacho is a tomato-based vegetable soup that originated in the southern Spanish region of Andalusia (see: Wikipedia). While this is a Spanish dish, I just celebrated my birthday with a “Midnight in Paris” theme, so my sister decided to call the dish “gazpacheaux” to make it more theme-appropriate (no one has to know).
There is actually zero cooking involved with this recipe, all you need is a ton of veggies and a food processor. A large stock pot or other large, deep container to mix and hold the soup will also be needed. Most of the ingredients will be listed as “coarsely chopped,” which is really just to fit them through the neck of the food processor – the machine will do 90% of the work!
2 lbs ripe tomatoes, coarsely chopped (remove that hard stemmy part, no one likes to eat that)
2 large seedless cucumbers, peeled
2 small Persian cucumbers (optional, but recommended – you can find these guys at Trader Joe’s)
1 medium Vidalia onion, coarsely chopped
2 bell peppers, seeded and coarsely chopped
1-2 small jalapeño peppers, halved and seeded
14 oz. canned peeled tomatoes in liquid
16 oz. tomato vegetable juice
2 tbsp balsamic vinegar
2 tbsp red wine vinegar
1/2 cup olive oil
2 teaspoons minced garlic, or 2 Dorot cubes
juice from 1 lime
Seasoning: (I really recommend using fresh herbs wherever possible, I have used dry a few times and it’s just not as good)
2+ tbsp kosher salt
1.5 tsp freshly cracked black pepper
1 tsp freshly cracked white pepper
1.5 tsp chili powder
2 tbsp fresh cilantro
2 tbsp fresh basil
2 tbsp fresh parsley
2 tbsp fresh oregano
To be completely honest, the order in which you break up these veggies really doesn’t matter, but since it is a tomato-based soup that’s usually where I start. If your food processor has the option, I would recommend using both the basic blade at the bottom as well as the round shredding blade up top.
Start by putting the tomatoes through the food processor, periodically pouring the mixture into your pot as the processor fills up – pay attention to this, or your counter top will be covered in tomato juice… which I do all the time! Put the canned tomatoes with their liquid through the food processor as well and add to the pot. The tomato juice can be added directly to the pot. Next I usually go through the peppers and onion, then the cucumber. Stir occasionally.
In the food processor, combine all the herbs (stems removed where applicable), garlic, and about 2 tbsp of olive oil. Pulse until finely chopped and add to the pot. Finally add the remaining oil, vinegar, lime juice, and seasoning to your gazpacho and stir well.
Serve with mashed avocado (nix the pistachio and pepper flakes) or crème fraîche (for cheat day or non-SCD eaters). If you are planning to also serve this deliciousness to younger kids, I would definitely add some mashed or pureed avocado to their bowls for some added vitamins and to cool down some of that jalapeño bite.