Sweet Mother of Pearl! For a summertime treat you cannot beat gazpacho. The tomato based cold soup is filled with raw vegetables, and it is flavorful and so refreshing. Gazpacho was served at Sheila’s Beach Birthday Party. I was given this recipe by my friend who does not want to be named. She got it from her son. I like it. I love it. I so wanted to have an excuse to make it, and it seemed so perfect to serve at the Beach Party.
Things are never easy. I had to look high and low to find the recipe that I had scribbled on a piece of paper – a slender sheet from a notepad. (I am sure you never have this problem.) I was determined to find the recipe, and finally it emerged in a logical place – my recipe notebook. With the lost recipe found, I thought it important that this recipe be recorded in cyberspace, so I will always be able to find it. – or so I hope. Plus, I think you will enjoy having this delicious recipe.
There are no pictures because…, but gazpacho is so easy, I think you can do this without pictures.
Get out your trusty food processor and insert the chopping blade. Then roughly chop cucumber, purple onion, parsley, tomatoes, celery, garlic, and chives and put these vegetables into the food processor bowl. Then add the lemon juice, EVOO, wine vinegar, Tabasco, Worcestershire sauce, and a little sugar. Also at this time you can add about 2 cups of the tomato juice. Pulse until the vegetables are as smooth or as chunky as you like. I like mine well blended. Add a dash of salt and pepper. Then add the remainder of the tomato juice. (I used V-8 Juice because that is what I had, and it worked very well.) Taste to check seasonings (salt and pepper).
Chill well.
When ready to serve, ladle the gazpacho into soup bowls and garnish with chopped avocado. Diced avocado makes it pretty and tasty – I LOVE AVOCADO. For the Beach Party, the gazpacho was served in punch cups. Gazpacho is light, refreshing, and it is healthy eating.
It is a good thing I found the recipe.
Enjoy!
Blessings to you and yours,
Some people like to know menus.
The menu for Sheila’s Beach Birthday Party:
Gazpacho
Shell Pasta Salad
Chicken Salad Croissant Sandwich
Birthday Cake – Victorian Lace from Albertsons’
(Get it from the Albertsons at Jupiter at Buckingham because they still use the raspberry filling.)
For the printable recipe go to lanabird.com. The print button is under the share button.
Gazpacho
By Published: July 13, 2014
- Yield: 8 Servings
This cold tomato based soup is filled with fresh vegetables. It is a perfect summertime treat.
Ingredients
- 1 large cucumber rough chopped
- 1 small purple onion rough chopped
- 2 tablespoons flat leaf parsley chopped
- 4 Roma tomatoes rough chopped
- 2 stalks celery rough chopped
- 1 clove garlic chopped
- 1/4 cup wine vinegar
- 1/4 cup Extra Virgin Olive Oil
- 1 tablespoon chives chopped
- 1 lemon juiced
- 6 shakes Tabasco sauce
- 2 teaspoons sugar
- 1 teaspoons Worcestershire sauce
- salt and pepper to taste
- 6 cups tomato juice can use V-8 Juice
- 1 avocado diced for garnish
Instructions
- In the bowl of a food processor place chopped cucumber, purple onion, tomatoes, celery, garlic, and chives.
- Add the olive oil, vinegar, sugar, hot sauce, Worcestershire sauce, and 2 cups of the tomato juice.
- Pulse and blend well.
- Stir in the remaining tomato juice. Add salt and pepper to taste.
- Chill well. This can be made a day or two before serving. The flavors combine and get better with time.
- Ladle into bowls and garnish with diced avocado.
- Course: Soup